Fuss-Free Thai Red Chickpea & Veggie Curry
with Rapid Rice & Coriander
It’s got a creamy coconut base, just the right kick of heat, and loads of veggies and chickpeas to keep things hearty. Easy to make, even easier to love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Chickpeas
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Garlic Paste
1 packet
Mild Thai Red Curry Paste
1 packet
Trimmed Green Beans
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain and rinse chickpeas. •Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing regularly, until tender, 4-5 minutes. Add asian green, cook until just wilted, 1-2 minutes.
• SPICY! This curry paste is hot! Add less if you're sensitive to heat! Add mild Thai red curry paste, garlic paste and chickpeas, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar and water, simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls. Top with Thai red chickpea and veggie curry. Tear over coriander to serve. Enjoy!
