- 125g green beans, sliced
- ½ white onion, diced
- 1 large carrot, peeled and thinly sliced
- ½ red pepper, thinly sliced
- 2 tsp oil
- 2 tsp minced garlic
- 1 can of reduced fat coconut milk
- 4 tbsp red curry paste
- Juice of one lime
- 1 tsp yellow curry powder
- 1 can of chickpeas
- ½ tsp garlic salt
- 1 tsp salt
- Coriander for garnish
- 100g Glenisk Greek High Protein Natural Yogurt
Chickpeas are now one of the hottest foods around, with falafels taking over menus all over the city.
This recipe will show you how you can bring that flavour into your own home with a spicy chickpea based curry.
You'll never look back. Trust us.
Add the oil to a large pan or wok and warm over a medium heat. Add the green beans, onions, carrots and red peppers and sauté for five to six minutes or until tender.
Add in the garlic and cook for another minute.
Add the coconut milk, red curry paste, lime juice, curry powder, chickpeas, garlic salt and salt.
Stir slowly and cook until the chickpeas have heated through (about five minutes).
Stir in the coriander and salt to taste. Serve with fluffy boiled rice, a flatbread and a dollop of natural yogurt.
A vegetarian dish has never looked so good!
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