Informations supplémentaires
35 min.
|
730 kcal
|
easy
|
|
Printable version
1. Setup
Chop half of the onion. Cut the rest of the onion into pieces. Chop half of the cilantro. Coarsely chop the garlic and the chili pepper. Cut the green onions into pieces. Peel and cut the potatoes into cubes.
2. Make the seasoning mixture
In a blender, or using an immersion blender, make a purée with the green onions, the garlic, the chili peppers, the onion pieces, the whole cilantro, the lime zest, the lime juice and 2 2P | 3 3P tbsp. of vinegar. Mix well, season with salt and pepper.
3. Cook the onions
In a large pan, over medium-high heat, add a generous drizzle of oil. Add the spices and the bay leaves. Cook for 1 minute. Add the onions and cook for 4-5 minutes. Add the seasoning mix and cook for another 2-3 minutes.
4. Add the potatoes
In the same pan, add the potatoes and mix well. Lower the heat, add 1 2P | 1.5 3P cup of water and cover. Cook for 15-20 minutes.
5. Add the chickpeas
Drain and rinse the chickpeas. Add to the pan and mix well. Cover and cook for another 5-10 minutes.
6. Plate your dish
Warm up the naan bread, if desired. Serve the curry with the naan bread. Garnish with the yogurt and the chopped cilantro. Bon appétit!
1unitChickpeas
500gYellow Potato(es)
2unitGarlic Clove(s)
1unitCilantro
1unitGreek Yogourt 2%
2unitNaan Bread
1unitFresh Chili Pepper
6.5gSpice Mix (cari de madras,cumin seeds,turmeric powder)
2unitBay Leaf
3unitGreen Onion(s)
1unitYellow Onion(s)
What you need
Pan, Bowl, Immersion blender.
730 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
135g
45%
fat
10g
15%
cholesterol
3mg
1%
fiber
17g
68%
protein
30g
saturated
2g
10%
sodium
748mg
31%
sugar
21g
trans
0g