Süßkartoffeln & Kichererbsen mit Kokosmilch und Basmati Reis


Dieses Rezept ist zur Zeit meine absolut Lieblingsessen! Reich in Kohlenhydrat und Eiweiss, ein Salat dazu macht für ein Ernährungsgipfel.

Genug für Drei.                                Vorbereitung und Kochzeit 30min...schnell!


2 EL Kokosöl
1 TL Ingwer klein geschnitten
2 gelbe Zwiebeln klein geschnitten
2 Zehen Knobloch gepresst
½ TL Salz
2 große Sußkartoffeln in ca. 1 cm3 würfeln geschnitten
500 mL Gemüsebrühe
100 mL Kokosmilch
½ TL Thai curry gewürz (oder normale Curry wenn nicht vorhanden)
250 g Kichererbsen
250 g Basmatireis (Braunreis oder Wildreis für ein gesunder alternativ, aber der Basmati passt hier wunderbar!)

Der Reis vorbereiten nach Packunganleitung.
Kokosöl in eine tiefe Pfanne auf mittlere-höhe Hitze aufwärmen und den Ingwer, Zweibeln und Knobloch dazu geben, dann 3-5 min braten lassen.
Die Sußartoffeln dazu geben und weitere 5 min braten. Gemüsebrühe eingiessen und kurz aufkochen. Kokosmilch, Currygewürze und Kichererbsen noch zugeben und auf niedriger Hitze 10 min kochen. Auf Reis servieren.

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