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Musty chicker curry with apricots

Musty chicker curry with apricots

Cooking Time30 m
Ingredients6
DifficultyEasy
0
0
Isabell CarlssonIsabell Carlsson
The smell of curry that sinks with chickpeas and apricots makes the kitchen feel warm and inviting right away. The coconut milk rounds off the heat and gives the dish a soft, lightly sweet tone that makes each chew balanced. Serve with wild rice and top with cashew nuts for some extra crunch.

Ingredients

4 servings
  • Step: 1
    2 can massaman curry
  • Step: 2
    1 pc package run, washed chickpeas
  • Step: 3
    1 pc small can of coconut milk
  • Step: 4
    5 1/2 pc dried apricots
  • Step: 5
    2 pc bags boil-in-bag rice such as wild rice
  • Step: 6
    roasted salty almonds or cashew nuts

Instructions

  • Step: 1
    Warm the pulp curry. Mix in rounds, washed chickpeas and coconut milk. Cut down dried apricots.
  • Step: 2
    Serve the pot with boil-in-bag rice. Please peak with roasted salty almonds or cashew nuts.

Näring

Serving Size4serving

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