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This recipe is from week 2 of my vegan weight loss support programme. So delicious!
SERVES: 3 TIMING: 40 mins CARBOHYDRATE: brown basmati rice INGREDIENTS:
· 150g brown basmati rice · 3 spring onions, finely sliced · 2 sweet potatoes, cut approx, 2cm · 1 x 400g chickpeas, drained & rinsed · 20g salted peanuts, chopped · 2-3 tablespoons red Thai curry paste · 4 cardamon pods
· 1 star anise · 1 teaspoon ground cumin
· ½ teaspoon ground turmeric · ½ cinnamon stick · 200ml half-fat coconut milk · 500ml vegetable stock · 80g French beans, chopped · Small handful of fresh coriander · 1 lime · Sea salt
METHOD
Rinse the rice in a sieve under cold water running water. Tip it into a medium saucepan and cover with plenty of boiling water. Stir once and simmer for 25-30 mins, until tender.
Put the onions, sweet potato, chickpeas, peanuts, curry paste and spices into a large saucepan. Pour in the coconut milk and stock and bring to a gentle simmer. Cook for 25 mins until the potatoes are soft, adding the French beans halfway through cooking time.
When ready, stir in half the coriander and a good squeeze of lime juice. Taste and tweak to your liking with the lime juice and salt.
Serve the curry with the rice and scatter with the remaining coriander. You can remove the cinnamon stick, star anise and cardamon pods before serving.
Remember to portion out into 3 equal portions.