Quick and Easy Thai Curry

Ingredients

• 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

Method

1. 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.

2. Stir in the coconut milk and lime zest and juice and simmer for a couple of minutes.

3. Serve with brown basmati rice or cauliflower rice for a no-carb alternative.

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