Coconut Curry

Name: Coconut Curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 500–600 g Broccoli; 1 medium onion; 2 TABLESPOONS Oil; 2-3 TABLESPOONS red curry paste; 1 can(s) (425 ml) Chickpeas; 1 can(s) (400 ml) Coconut milk

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
500–600 g Broccoli
1 medium onion
2 TABLESPOONS Oil
2-3 TABLESPOONS red curry paste
1 can(s) (425 ml) Chickpeas
1 can(s) (400 ml) Coconut milk

Directions

1
Prepare the rice according to the instructions on the packet. Clean and wash the broccoli and divide into small florets. Peel and chop the stalk. Peel and finely dice the onion.
2
Heat the oil in a pot and fry the onions until transparent. Add curry paste and broccoli, braise briefly and deglaze with 250 ml water. Bring to the boil and simmer for 2-3 minutes.
3
Drain the chickpeas on a sieve. Add the coconut milk and chick peas to the curry, bring to the boil and continue cooking for 4-5 minutes. Drain the rice. Season curry with salt and arrange on plates with the rice.