Madras curry with spicy chickpeas
Don't feel like cooking but still want to put a quick Indian curry madras on the table? This vegan madras curry recipe will have you on the table in no time. Besides that delicious pot of Indian curry sauce, you probably already have all the other ingredients. A quick recipe for top shelf curry. Don't like spicy, or do you want to eat the curry with your kids? Just replace the sambal oelek with some paprika, or leave it out altogether. The vegan madras curry sauce already has a lot of flavor of its own. So all into that pan and feast!
DinnerCurry2 servings10 minutes preparation
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This is how you make it
- Preheat the oven to 180˚C.
- Chop the onion. Finely chop the parsley.
- Put the sesame oil in a frying pan. Briefly fry the onion.
- Add the chickpeas and sambal. Fry for 3-5 minutes in the pan, until the chickpeas are slightly browned.
- Meanwhile, put the naan in the oven, bake according to the package directions.
- Add the madras curry to the chickpeas and let warm gently.
- Serve the curry with naan.
