Chickpea Curry with Rice

Ingredients

• 250 g fragrant rice
• 4 Carrots
• 2 baby pak choi
• 400 g chickpeas (canned)
• 200 g peas (frozen)
• 1 onion
• 2 tbsp peanut oil
• 2 tbsp green curry paste
• 200 ml vegetable broth
• 400 ml coconut milk
• 2 tbsp Soy sauce
• 1 tbsp lime juice
• pepper (ground)

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Peel the carrots and slice them thinly at a slight angle. Wash, trim, and cut the pak choi into strips. Drain the chickpeas and thaw the peas. Peel the onion and slice it into strips. In a hot pan or wok, sauté the onion in oil until translucent. Add the curry paste and cook briefly, then pour in the broth and coconut milk and bring to a boil. Stir in all prepared vegetables and cook for about 5 minutes while stirring occasionally. Season with soy sauce, lime juice, and pepper. Serve over rice.