Thai vegetable curry

Name: Thai vegetable curry
Cook time: 20 min
Yield: 4

with bamboo shoots and chickpea red rice

Ready in around 20 mins

RECIPE FACT:

Bamboo is one of the fastest growing plants and releases more oxygen into the atmosphere than other plants.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND GARNISH:

Place the chickpeas into a bowl, rinse under cold running water and drain well. Cut the broccoli into small bite sized pieces. Slice the red capsicums into ½ cm slices, discarding the core. Remove the stem from the kaffir lime leaf and finely chop. Roughly chop the coriander including the stalks.
2. TO HEAT THE RED RICE:

Open the bag of steamed red rice, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice, chickpeas and season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE THAI CHICKPEA CURRY:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the capsicum and broccoli and cook for 3-4 mins stirring occasionally to create a char. Add the bamboo shoots and cook for 1-2 mins. Reduce the heat to medium, add the Thai red curry paste and cook for 30-60 secs. Pour in the coconut milk and peas cook for 1-2 mins.
TO SERVE:

Spoon red rice and chickpeas into bowls and top with Thai vegetable curry. Sprinkle over coriander and kaffir lime.