Vegetarian Nordic One-pot Chickpea Coconut Zucchini Curry
Delicious and very easy-to-make Nordic recipe for an one-pot curry with creamy tomato-coconut sauce together with chickpeas, zucchini and red lentils. Vegetarian dinner packed with vitamins, lots of proteins and the best of all - it is super tasteful.
Servings: 4 people
Ingredients
- 2 red onions (diced)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1 1/2 tsp cayenne pepper
- 2 large carrots
- 1 zucchini
- 1 can chickpeas (cooked and drained)
- 1 can coconut milk
- 1 can crushed tomatoes
- 1.5 dl red lentils
- 2.5 dl vegetable stock
- cilantro (optional topping)
- spring onions (optional topping)
Instructions
- In a large pan, fry the diced onions and minced garlic together with the spices. Fry for a couple of minutes.
- Add drained and cooked chickpeas, coconut milk, crushed tomatoes, vegetable stock and red lentils. Let the curry simmer for about 20 minutes or until the lentils are almost cooked.
- Peel and julienne the carrots. Cut the zucchini into smaller pieces. Add to the frying pan and cook for another 10 minutes.
- Add salt and pepper to taste.
Notes
Serve together with cooked rice or naan bread. Topped with fresh cilantro or spring onions.