This deliciously simple Indian curry combines aromatic spices with chickpeas, green beans and cauliflower. Finished with coconut milk and served over fluffy white rice. The perfect blend of fragrant spices and healthy eating.
30 Minutes. Vegetarian. Gluten Free. Sugar Free. Dairy Free.
150g green beans
1 brown onion
3 cloves of garlic
6 fresh curry leaves
1 small natural vegetable stock cube
1 tin chickpeas (400g)
1 large tin coconut milk
3/4 cup long grain rice
1.5 tablespoons spice mix:
1 part turmeric
2 parts ground coriander
1 part ground cumin
1 part garam masala
1/2 part mild chilli powder
Using absorption method, cook rice. Place the rice in a saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for minimum of 15 minutes.
Prepare stock & vegetables
Fill a kettle and bring to the boil. Once boiled, using a jug dissolve the stock cube provided in 1/2 cup of the boiled water. Remove the florets from the cauliflower, top, tail and half the beans, rinse and drain the chickpeas, peel and finely chop the onion, ginger and garlic.
In a pot over a medium to low heat add enough olive oil to generously cover the base. Add the ginger, garlic, curry leaves, onion and spice mix. Season with salt and cook on a moderate heat, stirring occasionally, until the onions have softened (approximately 3 - 4 minutes). Add the chickpeas, green beans, cauliflower, stock, ¾ tin of coconut milk and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables are tender and the sauce has reduced, about 15 minutes, stirring occasionally. Season with salt to taste.
Fluff rice with fork and place in bowls then spoon over curry.
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