his chickpea and cucumber curry is an easy and budget friendly dish. It’s really quickly made and is also suitable for vegans. The protein comes from the chickpeas and nuts.
I have to be honest; It totally under cooked it when I made it for this picture haha. It’s supposed to be more mushy like you are used to from a curry. Next to letting the vegetables cook as long as the recipe says and not too short like I did; it also helps if you mash the chickpeas a bit with the Dutch ‘stamppotstamper’ or a ladle/fork. But this last part also depends on your personal taste.
I made it this time with cooked eggs. You can also serve it with paneer cheese or some Indonesian tempeh. For none vegetarian options you could go for a nice fried piece of chicken or a fried white fish.
You can eat this dish cold. This means you can also take this chickpea ans cucumber curry to work or a picnic, or serve it as a side dish at a BBQ.
You can add leftover parsley, chives and spring onion. If you like spicy; add some adjuma pepper or chili flakes at step 2.
Chickpea and Cucumber Curry
1
servings5
minutes10
minutes370
kcalIngredients
1 clove 1 clove Garlic
1 tbs 0.07 tbsp Peanuts
1/2 1/2 Eggplant
2/3 2/3 Cucumber
100 grams 3/8 cup Chickpeas
1/2 ts 1/2 ts Dill
1/2 ts 1/2 ts Garam Masala
100 ml 3 3/8 fl oz Coconut Milk
Salt to taste
Directions
- Dice the cucumber and eggplant. Mince the garlic.
- Mash the chickpeas a tad in a pan. Add the vegetables, the coconut milk and salt and let it cook for 8 minutes.
- Add the dill, garam masala and salt to taste.
- Garnish with the peanuts. You can smash them in smaller pieces if you like beforehand.
Nutrition Facts
- Total number of serves: 1
- Calories: 370kcal
- Fat: 14.5g
- Carbohydrates: 54.5g
- Protein: 13.1g
