Yellow Curry with Vegetables

Ingredients

Curry

• 1 onion, finely diced
• 2 pointed peppers (or bell peppers), diced
• 500g green beans, trimmed and halved
• 200g chickpeas, drained
• 70g yellow curry paste (store-bought or homemade)
• 400ml coconut milk
• Oil for frying
• Salt and pepper, to taste
• Optional: Fresh cilantro and/or lime wedges, for garnish
• Optional: Chili flakes
• Optional: 1 handful of cashews

To Serve

• Rice of choice (white rice, basmati, jasmine, or cauliflower rice)

Instructions

1. Finely dice the onion and sauté in a large wok or deep pan with a little oil until softened.

2. Add the green beans to the pan. Dice the pointed peppers and add them as well. Stir-fry for a few minutes.

3. Add the curry paste and stir-fry for another 2 minutes until fragrant.

4. Pour in the coconut milk and stir to combine. Add salt and pepper and your favorite spices, to taste. Let the curry simmer gently for 15-20 minutes. Halfway through, add the drained chickpeas.

5. Meanwhile, prepare your rice according to package instructions.

6. Serve the curry over rice

Tips

• For extra protein, add tofu, tempeh, or diced chicken thigh (cook the chicken first before adding the vegetables).
• This curry keeps well in the fridge! Great meal for second-day leftovers.