Mackerel and Chickpea Curry
Custo $8, economizar $12
Fonte: Recommended by CookPal
- 20 Min
- 2 Porções
- $8
Mackerel and Chickpea Curry
Custo $8, economizar $12
Fonte: Recommended by CookPal
- 20 Min
- 2 Porções
- $8
INGREDIENTES
Main
- 🍚 2 bowls cooked rice (300g)
- 1 can mackerel in water (190g)
- 50g steamed chickpeas
- 🧅 1/2 onion (100g), minced
- 🍅 1 tomato (200g), diced
- 🧄 1 clove garlic, minced
- 1 tbsp olive oil
- 💧 200ml water
- 40g curry roux (2 blocks)
- 🧈 10g salted butter
- 🌿 Chopped parsley for garnish
PASSOS
Mince the onion and garlic. Dice the tomato into 1cm cubes.
Separate the mackerel from its can juice.
Heat olive oil and garlic in a pan over low heat until fragrant. Add onion and sauté until softened. Add tomato and cook until reduced.
Add mackerel and break it apart while stirring. Add chickpeas, water, and the reserved can juice. Cover and simmer over medium heat for 5 minutes.
Add curry roux and stir until thickened, about 3 minutes. Mix in butter until melted.
Serve the curry over rice and garnish with chopped parsley.
NUTRIENTES
Por 1 Porção🔥
450
Calorias
- 25gProteína
- 50gCarboidratos
- 15gGorduras
💡 Dicas
Use fresh parsley for a vibrant garnish.Opt for low-sodium curry roux for a healthier version.Leftovers can be stored in the fridge for up to 2 days.
⚠️ Precauções
Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.