Green bean and coconut curry
A quick curry of green beans and chickpeas in a coconut sauce, ready in 25 minutes. Good for a night when you want dinner done and not much washing up.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder.
Method
- Rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
- Trim the green beans and cut them in half. Chop the onion finely, peel and grate the ginger, and drain and rinse the chickpeas.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the ginger and curry powder for 1 minute.
- Pour in the coconut milk, add the chickpeas and simmer for 10 minutes.
- Add the green beans and simmer for 8 minutes more, until tender but still bright green. Add salt and pepper to taste.
- Fluff the rice with a fork and serve the beans, chickpeas and sauce over it.
Tip Frozen green beans work too. Add them straight from the freezer and give them a couple of extra minutes.
Per portion
| Energy | 892 kcal |
| Protein | 22 g |
| Carbohydrate | 96 g |
| of which sugars | 13 g |
| Fat | 45 g |
| of which saturates | 32 g |
| Fibre | 14 g |
| Salt | 0.36 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green beans300 g
- onion1
- ginger20 g
- coconut milk1 tin
- chickpeas1 tin
- rice150 g
- curry powder2 tsp
- olive oil1 tbsp
