Ingredients:
Peel and finely chop the onion, ginger and garlic. Wash, peel and cut the carrots diagonally into thin slices. Allow the beans to thaw and, if necessary, cut them in half lengthwise. Wash the meat, dry it and cut it crosswise into pieces about 0.5 cm thick. Rinse the chickpeas in a colander and let the water drain.
Heat the oil in a pan and fry the onion, garlic, ginger and carrot over medium heat for about 3 minutes. Add the curry paste and fry briefly. Pour in the coconut milk and stock, bring to a boil and cook, uncovered, over medium heat for about 5 minutes.
Then add beans and meat, bring everything to a boil and cook with the lid closed for about 5 minutes. Stir in the chickpeas and leave to simmer for another 3 minutes over low heat with the lid closed. Season the curry with salt, pepper and lime juice.
To serve, wash the cilantro, pat dry, pick off the leaves and finely chop, including the stems. Divide the curry between plates and sprinkle with coriander leaves.
Nutritional value per serving:
approximately 725 kcal, 48 g protein, 44 g fat, 33 g carbohydrates, 12 g fiber
Recommended for:
high blood pressure
Breast cancer surveillance
COPD
diabetes
growth of the small intestine
fatty liver
dyslipidemia
Hashimoto’s
herpes
metabolic syndrome
nasal polyps
periodontal disease
PCO syndrome
psoriasis
insufficient weight
symptoms of menopause
.