Ingredients
- 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
- ½ dl olive oil
- ½ x lime
- ¼ x cucumber
- ½ handful rocket
Method
- Boil rice according to the instructions on the package.
- 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.
- 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.
- 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.
- Serve the curry with rice, chopped cucumber, rocket and coriander sauce.
