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Curry with chickpeas and minced

Curry with chickpeas and minced

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

753
Calories
31 g
Carbohydrates
46 g
Protein
46 g
Fat

Ingredients:

Olive oilOlive oil ½ Teaspoon
Pak Choi (fresh)Pak Choi (fresh)¼ (100 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Chickpeas (canned)Chickpeas (canned) 150 g
Ground beef, minced meat, beef (organic quality)Ground beef, minced meat, beef (organic quality) 150 g
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 1 Teaspoon
Almond kernelsAlmond kernels 1 Teaspoon

Preparation:

Step 1:
Roast 2 tablespoons almond slivers in a large frying pan without fat until golden brown, then remove them. Heat some oil in a large frying pan and fry the minced meat in it for about 3 minutes, turning until crumbly.
Step 2:
Meanwhile, peel the onion and garlic and finely dice both. Add the onion and garlic to the pan with the mince.
Step 3:
Meanwhile, rinse cherry peas in a colander in cold water and drain. Clean baby pak choi, wash and cut into bite-sized pieces. Fry the pak choi and chickpeas (with onion and garlic) in the mince pan for about 3 minutes. Season everything with curry, salt and pepper. Finally, add about 2 tablespoons of yogurt and sprinkle with almonds.

Macronutrient distribution:

The recipe Curry with chickpeas and minced is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Sieve
Sieve
Stove
Stove
Tablespoon
Tablespoon
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