Green Curry with Chickpeas €2,10

This Green Curry with Chickpeas is a vegetarian dish. You can easily make it vegan if you replace the yoghurt with vegan yoghurt or coconut milk.

It is based on curry’s from India and Vietnam, but adapted and ingredients replaced for ingredients that are cheap and available in west-europe.

Curry’s are an easy, quick and healthy way to eat cheap and flavourfull meals that have everything in it your body needs. Make sure to check out the other curry recipes!

Budget-tips:

• Leftover you can add: Parsley, coriander, spinach, radishes, chickenmeat.
• Dried chickpeas might be cheaper to use where you live. You have to soak these overnight. Dried chickpeas double in size; so use half of the grams when a recipe calls for canned chickpeas.

Tips for big eaters:

• You could use a bigger can of chickpeas and add more cucumber.
• You could serve the curry on rice.

Other tips:

• Peppers, chili flakes and jalapenos all taste great with this curry.
• Indian papadums taste great with this dish, especially freshly fried.
• You can add cooked egg just like in the picture. For the protein it is not needed though.
• Not that healthy; but fried onions sprinkled on top is a great crunchy combination.
• You can also use cashews instead of peanuts.

Green Curry with Chickpeas €2,10

Recipe by Chef Labecaque

Servings

1

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• 200 gram Chickpeas (canned)

• 2 Garlic cloves

• 1/3 Cucumber

• 1/2 Eggplant

• 1 Onion

• 1 tablespoon Peanutbutter

• 2 tablespoons Greek Yoghurt

• 1 tablespoon Peanuts

• 1/2 teaspoon Dill

• 1/2 teaspoon Garam Masala

• Salt & Pepper

• 1 tablespoon Oil

Directions

• Peel and chop de onion and garlic in pieces. Dice the cucumber and eggplant.
• Add oil to a pan and add the onion, garlic and eggplant. Bake this till the eggplant is done.
• Add the cucumber, chickpeas and salt. Add water untill it is half under and let it stew for 10 minutes with a lid on top.
• Add the peanutbutter, dill and garama masala. Cook for 10 minutes without lid, or longer if it is still too watery to your liking.
• Turn off the stove and add the yoghurt. Garnish the dish with the peanuts.

Costs for Green Curry with Chickpeas:

Costs of the ingredients last updated on: 27-07-2024 (see FAQ):