Peel and finely chop the onion, ginger and garlic. Wash and peel the carrot and cut diagonally into thin slices. Let the pods thaw and, if necessary, cut them in half lengthwise. Wash the meat, dry it and cut it crosswise into pieces about 0.5 cm thick. Wash the chickpeas in a colander and let them drain.
Heat the oil in a saucepan and sauté the onion, garlic, ginger and carrot for about 3 minutes over medium heat. Add the curry paste and saute briefly. Pour in the coconut milk and soup, bring everything to a boil and cook uncovered on medium heat for about 5 minutes.
Then add beans and meat, bring everything to a boil and cook covered for about 5 minutes. Stir in the chickpeas and leave to cook for another 3 minutes on low heat with the lid closed. Season the curry with salt, pepper and lime juice.
To serve, wash the cilantro, dry it, remove the leaves and roughly chop, including the stems. Divide the curry onto plates and sprinkle with coriander leaves.
Nutritional values per portion:
about 725 kcal, 48 g protein, 44 g fat, 33 g carbohydrates, 12 g fiber
high blood pressure
Breast cancer monitoring
overgrowth of the small intestine