[Superquick] Thai Red Chickpea & Veggie Curry
with Rapid Rice & Coriander
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
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Coriander
1 packet
Carrot & Zucchini Mix
1 packet
Trimmed Green Beans
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1 packet
Chickpeas
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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix and trimmed green beans, tossing, until tender, 5-6 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!
