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Satay Chickpea Curry with Brown, Red & Wild Rice

serves
Serves 4
time
30 mins
level
Beginner

This satay chickpea curry compliments the nuttiness of our Brown, Red & Wild Rice. It’s jam packed with flavour, colour and goodness and can be meal prepped in advance to make those busy weeks that bit easier.

Recipe by @lucyconnelly

Satay Chickpea Curry with Brown, Red & Wild Rice

serves
Serves 4
time
30 mins
level
Beginner

This satay chickpea curry compliments the nuttiness of our Brown, Red & Wild Rice. It’s jam packed with flavour, colour and goodness and can be meal prepped in advance to make those busy weeks that bit easier.

Recipe by @lucyconnelly

Ingrédients

  • 1 white onion, diced
  • 1 courgette, halved and sliced
  • 175g green beans,  trimmed and chopped into chunks
  • 1 red pepper, thinly sliced
  • 4 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin 
  • 1 tsp ground turmeric 
  • 1 tsp paprika
  • 2 tsp medium curry powder
  • ½ tsp mild chilli powder
  • 2 cans chickpeas, drained and rinsed
  • 3 tbsp soy sauce
  • 400ml vegetable stock
  • 1 can full fat coconut milk
  • 4 tbsp smooth peanut butter (or almond/cashew)
  • Juice from ½ lime
  • 2 x 250g pouches of Merchant Gourmet Wholegrain Brown, Red & Wild Rice
  • Crushed peanuts to serve, optional

Méthode

  1. Begin by heating a large pan on a medium heat. Add a glug of oil of choice along with the diced white onion. Sweat down for a few minutes.
  2. Now add the chopped veggies along with the garlic. Combine and cook for a few minutes.
  3. Next add the spices, combine to coat the veggies in them and then add the chickpeas, soy sauce, vegetable stock, coconut milk and peanut butter.
  4. Add a generous pinch of salt, combine and leave to simmer on a medium heat for 20 minutes, stirring every 5. Before serving stir through the juice of the lime. 
  5. Microwave the Merchant Gourmet Rice as per packet instructions. 
  6. Empty ½ a pouch of rice on each plate and add the curry on top. Option to garnish with crushed peanuts. Enjoy!

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