Creamy chickpea curry with mie noodles

Quick, Easy Comfort Food

Fresh, aromatic, and on the table in under 30 minutes – this chickpea curry is perfect for anyone who likes it simple, healthy, and truly delicious. Creamy coconut milk meets crunchy vegetables and spicy curry notes.

A light dish that still fills you up and makes you happy.

Ingredients (for 2–3 servings)

• 2 carrots, grated

• 250 g chickpeas (pre-cooked, rinsed)

• ½ Chinese cabbage, in strips

• 100 g egg noodles

• 250 ml coconut milk

• 1 clove garlic, finely chopped

• 2 spring onions, sliced

• 1 tsp yellow curry paste

• 1 tsp curry powder

• ½ tsp cumin

• Salt & pepper

• Oil for frying

Optional: Falafel or fried tofu as a topping

Preparation

1. Prepare the curry

Heat some oil in a large frying pan or wok.

Briefly fry the garlic (do not brown).

Add carrots and sauté for 2–3 minutes.

Add chickpeas and lightly roast everything.

Stir in curry paste, curry powder, and cumin.

Deglaze with coconut milk and gently simmer for about 8–10 minutes over medium heat.

Season with salt and pepper.

2. Noodles & Vegetables

Soak egg noodles in hot water according to package instructions (usually 3–5 minutes), then drain.

Briefly fry Chinese cabbage in a separate pan until slightly wilted.

Stir in noodles and fry for 1–2 minutes.

3. Serve

Place noodle and vegetable mix on plates, spoon curry over top.

Sprinkle with spring onions.

Optionally, add falafel or tofu on top.

💡Tip

For even more freshness:
A squeeze of lime juice or some chopped cilantro perfectly rounds off the curry.

If you like it spicier, add fresh chili.

A light curry with creamy depth and summery freshness – perfect for a quick weeknight meal.