Peel the onion, ginger and garlic and chop into small pieces. Wash, peel and cut the carrots diagonally into thin slices. Let the beans thaw and, if necessary, cut them in half lengthwise. Wash the meat, pat dry and cut crosswise into 0.5 cm thick pieces. Rinse the chickpeas in a colander and let it drain.
Heat the oil in a saucepan and fry the onions, garlic, ginger and carrots over a medium heat for about 3 minutes. Add curry paste and fry briefly. Pour in the coconut milk and broth, bring everything to a boil and cook, uncovered, over medium heat for about 5 minutes.
Then add the beans and meat, bring everything to a boil and cook with the lid closed for 5 minutes. Add chickpeas and simmer for another 3 minutes over low heat with the lid on. Season the curry with salt, pepper and lemon juice.
To serve, wash the cilantro, pat dry, pluck and roughly chop the leaves, including the stems. Divide the curry among bowls and sprinkle with coriander leaves.
Nutritional values per serving:
About 725 calories, 48g protein, 44g fat, 33g carbs, 12g fiber
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