If you’re looking for a quick and easy recipe bursting with colour and flavour that is ready in 15 minutes, this delightful recipe is right up your street! A plant based one packed with texture, you won’t miss the meat – there’s plenty of protein from the chickpeas. Serve with noodles in place of rice if you wish – either way it’s a tasty warm dish for lunch or dinner. Made using The Coconut Company‘s [paid recipe] red coconut curry sauce as the winning ingredient.
Ingredients:
- 1 teaspoon oil
- ½ red pepper, sliced
- ½ pack stir fry vegetables
- Large handful sugarsnap peas
- 1 x can The Coconut Company red curry sauce
- 1 x can chickpeas, drained and rinsed
- 120g rice, to serve
- Squeeze of lime juice and dash of salt
Make it!
- Heat the oil in a large pan then add the pepper, stir fry vegetables and sugarsnap peas and cook for 3-4 minutes.
- Add in the chickpeas and sauce, then bring to a boil then simmer for 10 minutes.
- Meanwhile cook the rice according to pack instructions then drain and add to a bowl and mix in lime juice and a dash of salt.
- Serve out the rice between two bowls or plates then dish out the curry on top. Enjoy!
