Curry spaghetti with coconut saus

Such meals are blessing in days I refuse to go for shopping. Easy, healthy and yummy.

Preparation time 60 minutes


  • 1 cup of chickpeas
  • 1 tsp soda bicarbonate
  • 2 spring onions, in rings
  • 2 cloves of garlic, pressed
  • 1 fresh, red, pointed pepper, in strips
  • 1 chicken breast, in strips
  • 400 ml of coconut milk
  • 1,5 tbsp of ground curry
  • 3 tbsp sunflower oil
  • pepper and salt


Soak the chickpeas in the boiling water for about an hour (or a night before). Then strain them and then boil in lightly salted water or with 1 tsp soda bicarbonate for about 1 hour. Strain them again and set aside.

Fry the onions with garlic in 3 tbsp oil. Add chicken breast in strips and fry it from all sides. Then add the bell pepper cut into thin strips and fry for a while until pepper becomes softer. Finally add the coconut milk and curry, bring to a boil and simmer gently.

In the meantime, prepare spaghetti according to the instructions on the package. Cook them al dente, sieve them and add to the meat with sauce. Now also add the chickpeas. Mix everything well together and if necessary, season with salt and pepper.

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