This recipe is one of my ‘curry in a hurry’ options for a quick and easy meal for one, with enough leftover for dinner tomorrow night too.
1 dsp coconut oil
1-2 dsp Thai curry paste
1 carrot, shredded
3-4 scallions, chopped
Half a head of broccoli, finely chopped
red pepper, chopped
1 tin coconut milk
1 can chickpeas
Juice and zest of 1 lime
Brown basmati rice to serve
Heat the coconut oil in a large saucepan and add the curry paste. Cook for one-to-two minutes and then add all the vegetables and the chickpeas. Stirfry for two-to-three minutes until the vegetables start to soften slightly.
Stir in the coconut milk and lime zest and juice and simmer for a couple of minutes.
Serve with brown basmati rice or cauliflower rice for a no-carb alternative.