Easy Baked Thai Green Chickpea Curry

While the rice is cooking, drain and rinse the chickpeas. Thinly slice the carrot (unpeeled) into rounds. Trim and roughly chop the baby broccoli. In a baking dish, add the chickpeas, carrot, Thai green curry paste (see ingredients), garlic paste and a drizzle of olive oil. Season. Toss to coat then bake for 15 minutes.

Remove the baking dish from the oven and add the baby broccoli, coconut cream and water (for the curry). Stir to combine. Return to the oven and bake until the veggies are tender, 8-10 minutes. Add the rice wine vinegar, soy sauce and baby spinach leaves. Stir to combine and season.