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Curry with chickpeas, coconut milk and rice
 
 
4 ServingsPTM25 min

Curry with chickpeas, coconut milk and rice


Multigrain rice with chickpeas, boemboe, Chinese stir-fry mix and coconut milk.

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Directions

  1. Boil the rice in plenty of water for 8 minutes until done. Drain and leave with the lid on the pan for 15 minutes.
  2. Let the chickpeas drain in the meantime. Heat the oil in a stirring fruit the curry paste 2 min. Add the stir fry mix and stir fry 2 min.
  3. Add the coconut milk and chickpeas and bring to the boil. Cook for 10 minutes on low heat.
  4. Change regularly. Season with pepper and salt. Serve the curry with the rice.


Nutrition

615Calories
Sodium9% DV220mg
Fat40% DV26g
Protein34% DV17g
Carbs24% DV72g
Fiber44% DV11g

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