Chickpea Curry with Carrots

Ingredients and Weight:

• 1 cup dried chickpeas, cooked (about 250 grams)
• 3 carrots, peeled and chopped (about 150 grams)
• 1 can (400 ml) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup cooked rice or quinoa (to serve)

Preparation Time:

• Preparation: 20 minutes (plus overnight for chickpeas to cook)
• Cooking: 40 minutes
• Total: about 1 hour (including soaking and cooking time for chickpeas)

Difficulty Level: Level 3 (Moderate difficulty, requires planning ahead for chickpea soaking and cooking)

Preparation Method Steps:

1. Soak and cook the chickpeas overnight or use canned/pre-cooked chickpeas to save time.
2. In a large pot, heat the olive oil and add the chopped carrots. Saute for about 5 minutes until slightly softened.
3. Add the cooked chickpeas and stir well to combine.
4. Pour in the coconut milk and add the curry powder, turmeric, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until the sauce has thickened and the flavors have blended.
6. Serve over cooked rice or quinoa.

Nutritional Information:

• Calories: Approx. 450 per serving (without rice or quinoa)
• Fat: 22g
• Carbohydrates: 58g
• Protein: 18g (Note: Nutritional information may vary depending on specific ingredients used.)

Dish Characteristics:

• Creamy and rich from the coconut milk and curry combination.
• Carrots add a sweet and crunchy texture to the dish.
• A hearty vegetarian main course that pairs well with grain or rice dishes.

User Comments:

1. "Love the flavor of this curry, especially the balance between the spices." - John Doe
2. "The combination of chickpeas and carrots is a great match. The dish is full of flavor and quite satisfying." - Jane Smith
3. "This dish is a great vegetarian option for those who love Indian-style curries." - Michael Johnson

Special Precautions and Tips:

• Soaking and cooking the chickpeas ahead of time is essential for best results. Use a pressure cooker or slow cooker for quicker results.
• Adjust the spice level by adding more or less curry powder, as per personal preference.
• If you want to make this dish vegetarian-friendly, use vegetable stock instead of water when cooking the rice or quinoa.