Chickpea curry

A deliciously spicy curry that is also vegetarian. A filling meal that also looks great on your dining table.

What do you need?

• 70 g uncooked brown rice

• 1 tbsp olive oil, for frying

• 1 onion

• 150 ml coconut milk

• 1 tbsp Thai red curry paste

• 100 g sweet potato, cubed

• 100 g green beans

• 200 g chickpeas (drained weight)

• 200 g broccoli, in florets

• 100 g snow peas

• 100 g sugar snap peas

• optional: fresh coriander, to garnish

Preparation

1. Cook the rice according to the instructions on the package.

2. Peel and chop the onion. Heat the oil in a frying pan or wok and stir-fry the onion over medium heat for about 3 minutes until translucent.

3. Add the coconut milk and curry paste* and bring to the boil. Add the sweet potato, green beans, chickpeas and broccoli and cook gently over medium heat for 10-15 minutes.

4. Add the snow peas and sugar snaps during the last 3 minutes.

5. Serve with cooked rice and garnish with fresh coriander if desired.

Nutritional values