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Curry turnip and celery chickpeas coconut

ingredients

servings

1

Celeriac

130 oz

Chickpeas

115 oz

Canned coconut milk

30 oz

Dehydrated coconut

5 oz

Coconut oil

1/2 spoon

Onions

1/4 unit

Garlic

1 wedge

Curry powder

1/2 teaspoon

Vegetable broth

180 fl oz

Lime

1 unit

Parsley

1 sprig

Iodized salt

to taste

Pepper

to taste

Ginger

1/2 teaspoon

single courses from India

Curry turnip and celery chickpeas coconut

Curry turnip and celery chickpeas coconut

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Curry turnip and celery chickpeas coconut

A tasty main dish of Indian inspiration that combines celery and chick peas with coconut sweetness

Curry turnip and celery chickpeas coconut step 1

step 1

Cut the celeriac into cubes. Chop the onion. Chop the garlic and ginger.

Curry turnip and celery chickpeas coconut step 2

step 2

Heat the oil in a skillet over medium heat. Add the onion, ginger and garlic and cook, stirring occasionally, until the onion is transparent, about 2 minutes.

Curry turnip and celery chickpeas coconut step 3

step 3

Add the celery, chickpeas and curry powder, stir and cook over high heat for about a minute.

Curry turnip and celery chickpeas coconut step 4

step 4

Add the coconut milk, coconut grain and your choice of liquid, stir and bring to a light boil.

Curry turnip and celery chickpeas coconut step 5

step 5

Reduce heat, cover and simmer for 15 minutes. Try the curry and salt and pepper.

Curry turnip and celery chickpeas coconut step 6

step 6

Remove from heat and the curry spruzzatevi above the lime juice and stir to mix.

Curry turnip and celery chickpeas coconut step 7

step 7

Serve with white or brown Basmati rice with parsley or chopped fresh coriander.

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