Curry Stew with Chickpeas and Coriander Sauce

by Fattig.student
40 min
Curry Stew with Chickpeas and Coriander Sauce


  • 1 dl rice
  • 2 clove garlic
  • 1 x red onion
  • 1 tsp curry spice
  • 2 tbsp taco salsa
  • 2 dl 35% fat sour cream
  • 300 g chickpeas
  • 1 handful fresh coriander
  • 1/2 dl olive oil
  • 1/2 x lime
  • 1/4 x cucumber
  • 1/2 handful rocket


  1. Boil rice according to the instructions on the package.
  2. Mince the garlic and the red onion. Add half of the garlic and half of the red onion to a pot together with some oil and fry until the onion has turn soft.
  3. Add curry powder and fry for another minute until you add the salsa, full fat sour cream and chickpeas. Add a splash of water and let simmer for 10-15 minutes. Add salt to taste.
  4. Make a green coriander dressing by adding the rest of the garlic, the rest of the red onion, coriander, olive oil, lime juice and a pinch of salt to a bowl and mash it all together.
  5. Serve the curry with rice, chopped cucumber, rocket and coriander sauce.