Thai Green Chickpea Curry (HC)
Ingredients
- 2 tsp olive oil
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 courgette, sliced
- 130g baby corn, halved
- 1 tsp garlic powder
- 1 tsp ground ginger
- 3–4 tbsp Thai green curry paste
- 2 x 400g tins chickpeas, drained and rinsed
- 2 tbsp low-sodium soy sauce
- ½ low-sodium vegetable stock cube, crumbled
- 1 x 400ml tin coconut milk
- Black pepper, to taste
To Serve (per portion):
- 60g brown or wholegrain rice
- 1 spring onion, finely sliced
- 1 tbsp fresh coriander, chopped (optional)
- A squeeze of lime juice
Instructions:
Cook the rice according to the packet instructions.
Meanwhile, heat the olive oil in a deep frying pan or saucepan over a medium heat. Add the onion, red pepper and courgette, cook for 5–7 minutes, stirring occasionally, until they begin to soften.
Add the baby corn, garlic powder, ground ginger and Thai green curry paste. Stir well and cook for 1–2 minutes to release the flavours.
Add the chickpeas, soy sauce, crumbled vegetable stock cube, coconut milk and black pepper. Stir until everything is well combined.
Bring the curry to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has reduced and thickened.
If the sauce becomes too thick, add a small splash of water. Taste and adjust the curry paste, soy sauce or black pepper if needed.
Divide the cooked rice between four bowls and spoon over the chickpea curry.
Top each portion with spring onion, coriander, if using, and a squeeze of lime juice.
Note: Check that your Thai green curry paste is vegetarian, as some varieties contain shrimp paste or fish sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.