Indian chickpea & broccolini stir-fry with brown rice
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Time to make:
$4.60 per serve
(at time of publication)
Full ingredients list:
1 tablespoon sunflower oil
1 x 400g can no-added-salt chickpeas, rinsed, drained
1 large red onion, thinly sliced
1 tablespoon Indian korma curry paste
250g green beans, cut into 4cm lengths
2 bunches broccolini, cut into 4cm lengths
1 large red capsicum, deseeded, thinly sliced
½ cup reduced-fat coconut milk
1 tablespoon lime juice
1 x 450g packet microwavable brown rice
Coriander leaves, to serve Lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
1 Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry chickpeas for 2 minutes, or until golden. Transfer to a bowl.
2 Return wok to medium-high heat and add remaining oil. Stir-fry the onion for 2 minutes. Add the curry paste and stir-fry for 1–2 minutes. Add the beans, broccolini, the capsicum and2 tablespoons of water; stir-fry for 2 minutes. Add coconut milk and stir-fry for 2 minutes, or until vegies are tender and sauce has thickened. Stir through lime juice.
3 Meanwhile, heat the brown rice following the instructions on the packet. Serve the stir-fry on rice, garnished with coriander leaves and a wedge of lime.
About this recipe
First published: September 2018