Ingredients:
Peel the onion, ginger and garlic and chop finely. Wash the carrots, peel them and cut them diagonally into thin strips. Let the beans thaw and split lengthwise if necessary. Wash the meat, dry it and cut it into 0.5 cm thick pieces. Rinse the chickpeas in a colander and drain.
Heat the oil in a pan and fry the onion, garlic, ginger and carrot on medium heat for about 3 minutes. Add the curry paste and toss briefly. Pour in the coconut milk and broth, bring everything to a boil, and cook over medium heat for about 5 minutes.
Then add beans and meat, bring everything to a boil, close the lid and boil for about 5 minutes. Stir in the chickpeas, cover and cook on low heat for another 3 minutes. Season the curry with salt, pepper and lime juice.
To serve, wash and dry the cilantro, remove the leaves, and finely chop the stems. Divide the curry into plates and sprinkle with coriander leaves.
Nutritional values per serving:
About 725 kcal, 48 g protein, 44 g fat, 33 g carbs, 12 g fiber
Recommended for:
high blood pressure
Breast cancer surveillance
COPD
diabetes mellitus
Overgrowth of the small intestine
fatty liver
dyslipidemia
Hashimoto’s
herpes
Metabolic syndrome
nasal polyps
periodontitis
PCOS syndrome
psoriasis
low weight
menopausal symptoms
