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Indian Chickpea & Peach Curry | Fruity & Spicy
(0)
30 min
Quick
Knuspr-Küche
Ein aromatisches indisches Sommer-Curry mit nussigen Kichererbsen, saftigen Pfirsichen und cremiger Kokosmilch. Perfekt abgerundet mit Ingwer, Koriander und Limette.
Preparation method
Preparation
Thoroughly rinse the basmati rice in a sieve until the water runs clear. Then cook in double the amount of lightly salted water according to package instructions for about 12–15 minutes until tender.
Peel and finely chop the yellow onion, garlic, and fresh ginger. Wash, pit, and cut the peaches into bite-sized wedges or cubes. Drain the chickpeas in a sieve and rinse briefly with cold water.
Preparing the Curry
Heat the rapeseed oil in a large pan or casserole dish over medium heat. Sauté the diced onion for 3–4 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
For extra creaminess, you can lightly mash a small portion of the chickpeas in the pot with a fork.
In winter, the recipe can be wonderfully prepared with canned Kitchin peach halves.
Ingredients
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