Easy Baked Thai Green Chickpea Curry
with Basmati Rice & Peanuts- Soy
- Gluten
- Peanuts
- Peanuts
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Traces of Tree Nuts
Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with our new method for rapid rice and chickpea chunks that add a moreish bite as they soak up the rich coconut sauce. Top it off with addictively crunchy peanuts and you've got yourself an easy way to enjoy a taste of Thailand at home. Unfortunately, this week's broccolini was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!
Ingredients
1 tin
chickpeas
1
carrot
1 bag
green beans
1 tin
Thai green curry paste
(Contains: Soy, Peanuts, May contain traces of allergens; )
1 packet
garlic paste
(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 tin
Coconut Cream
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains: Peanuts, May contain traces of allergens, Traces of Tree Nuts, Gluten, Sesame, Milk, Soy; )
1 bunch
coriander
Not included in your delivery
Olive Oil
½ cup
water (for the curry)
½ tbs
rice wine vinegar
½ tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Preheat the oven to 240°C/220°C fan-forced. Drain and rinse the chickpeas. Thinly slice the carrot into rounds. Trim and roughly chop the green beans. In a baking dish, add the chickpeas, carrot, Thai green curry paste, garlic paste and a good drizzle of olive oil. Season with salt and pepper, toss to coat, then bake for 15 minutes. After the chickpeas have baked for 15 minutes, add the green beans, coconut cream and water (for the curry) to the baking dish. Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes.
While the curry is baking, half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.
Add the baby spinach leaves, rice wine vinegar and soy sauce to the curry. Stir to combine and season to taste.
Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts and tear over the coriander.
