Bengal Chickpea & Green Bean Curry
with Rapid Rice, Lime & Yoghurt
- Milk
Warm, fragrant, and on the table in no time! This veggie-friendly curry is a speedy yet satisfying dish, loaded with protein-packed chickpeas, aromatic spices and tender green veg. Served with fluffy rapid rice and a zingy hit of lime, it’s a bowl full of comfort with a fresh twist!
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Green beans
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 packet
Bengal Curry Paste
1
Lime
1
Courgette
1 tin
Chickpeas
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
water
tbs
brown sugar
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, trim and halve green beans. Slice courgette into thin rounds. Slice lime into wedges.
• Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook courgette and green beans, tossing occasionally, until tender, 4-5 minutes.
• Reduce heat to medium, and add chickpeas and Bengal curry paste and cook, until slightly softened and fragrant, 1-2 minutes.
• Stir in coconut milk, vegetable stock powder, the water and brown sugar, and simmer until slightly thickened, 1-2 minutes.
• Remove from heat, and stir through baby spinach leaves, until slightly wilted. Add a squeeze of lime juice. Season to taste.
• SPICY! The curry paste is spicy so use a little less if you prefer your curry mild.
• Divide rapid rice between bowls. Top with Bengal chickpea and green bean curry. Serve with remaining lime wedges. Enjoy!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide rapid rice between bowls. Top with Bengal chickpea and green bean curry. Serve with remaining lime wedges. Dollop over greek-style yoghurt to serve. Enjoy!
