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Indian Chickpea and Leek Curry | Creamy & Vegan
(0)
15 min
Under an hour
Knuspr-Küche
Ein herrlich aromatisches und cremiges indisches Kichererbsen-Lauch-Curry mit Kokosmilch, feinen Gewürzen und serviert mit duftendem Basmatireis. Perfekt für ein wärmendes, veganes Herbstgericht.
Ingredients
Preparation method
Preparation & Rice
Rinse the basmati rice thoroughly under cold water until the water runs clear. Then cook in lightly salted water according to package instructions for about 12-15 minutes until tender, and keep warm.
Peel and finely dice the onion, garlic, and fresh ginger. Wash the leek thoroughly, halve lengthwise, and slice into bite-sized half rings. Drain the chickpeas in a sieve and rinse with cold water.
Preparing the Curry
Heat the vegetable oil in a large pan or braising pot over medium heat. Sauté the onion, garlic, and ginger for about 2-3 minutes until translucent. Add the sliced leek and sauté gently for another 3-4 minutes until it softens.
Chef's tip
For a fresh, autumnal touch, a squeeze of fresh lime or lemon juice can be added to the finished curry right at the end.
Warm naan bread or crispy flatbread also pairs excellently with this.
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