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Indian Chickpea Peach Curry | Fruity & Spicy
(0)
30 min
Quick
Knuspr-Küche
Cremiges indisches Kichererbsen-Curry mit saftigen Sommerpfirsichen, Kokosmilch und aromatischen Gewürzen – serviert mit feinem Basmatireis.
Ingredients
Preparation method
Preparation & Side Dish
Cook the basmati rice in lightly salted water according to package instructions, then keep warm.
Finely dice the onion, garlic cloves, and ginger. Drain the chickpeas in a sieve and rinse thoroughly. Wash the fresh peaches, pit them, and cut into bite-sized wedges.
Preparing the Curry
Heat the coconut oil in a deep frying pan or wok. Sauté the diced onion in it for 2–3 minutes until translucent. Add the garlic, ginger, garam masala, turmeric powder, and ground cumin, and toast for about 1 minute while stirring until fragrant.
Chef's tip
For an extra fruity and spicy note, ripe nectarines can be used instead of peaches.
If you like it spicier, finely chop a fresh red chili pepper and sauté it together with the ginger.
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