Fuss-Free Thai Red Chickpea & Veggie Curry
with Instant Rice & CorianderIt’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.
Ingredients
1 packet
Asian Greens
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
1 packet
Microwavable Basmati Rice
Cooking Steps
• 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.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide instand rice between bowls. Top with Thai red chickpea and veggie curry. Tear over coriander to serve. Enjoy!
