Crispy Chickpeas with Fragrant Green Curry Sauce
over brown rice with Thai basil & roasted vegetables
Lemongrass' floral, citrusy flavour lacks the bitterness of other citruses. Prized as much for its scent as for its taste, it adds an unparalleled, bright freshness to this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Quick-cook brown rice
1 piece
Garlic
½ piece
Red onion
½ piece
Courgette
125 g
Broccoli
¼ piece
Lime
½ piece
Fresh lemongrass
5 g
Thai basil
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
½ pack
Chickpeas
1 teaspoon
Ground coriander
Not included in your delivery
75 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
1 teaspoon
Sugar
¼ tablespoon
Cornstarch [or flour]
½ tablespoon
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Prepare the stock.
- Cut the head of the broccoli into florets and dice the stem. Slice the courgette into crescents.
- Transfer both to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast for 18 - 22 minutes, tossing halfway.
- Drain and rinse the chickpeas, then pat dry with kitchen paper and transfer to a bowl.
- Add the ground coriander and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.
- Boil plenty of water in a pot or saucepan for the rice.
- Chop the onion and crush or mince the garlic.
- Quarter the lime. Bruise or pierce the lemongrass in at least three places.
- Cook the rice for 10 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Fry the garlic and onion for 2 minutes.
- Add the green curry spices and fry for 1 more minute.
- Add the coconut milk, lemongrass, sugar and stock. Bring to the boil and allow to simmer for 5 minutes.
- In a small bowl, mix the cornstarch with the water (see pantry for amount). Roughly tear or chop the Thai basil.
- Add the cornstarch slurry and half of the Thai basil to the curry.
- Mix well to combine and season to taste with salt and pepper, then allow to simmer until serving.
- Roughly chop the peanuts.
- Remove the lemongrass from the curry.
- Serve the rice and roasted vegetables on plates, topped with the curry sauce and the crispy chickpeas.
- Garnish with the peanuts and the rest of the Thai basil. Serve the lime wedges alongside.
