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Beckinoles
Curry with chickpeas, coconut milk and rice
Multigrain rice with chickpeas, boemboe, Chinese stir-fry mix and coconut milk.
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Ingredients
Directions
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Boil the rice in plenty of water for 8 minutes until done. Drain and leave with the lid on the pan for 15 minutes.
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Let the chickpeas drain in the meantime. Heat the oil in a stirring fruit the curry paste 2 min. Add the stir fry mix and stir fry 2 min.
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Add the coconut milk and chickpeas and bring to the boil. Cook for 10 minutes on low heat.
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Change regularly. Season with pepper and salt. Serve the curry with the rice.
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Nutrition
615Calories
Sodium9% DV220mg
Fat40% DV26g
Protein34% DV17g
Carbs24% DV72g
Fiber44% DV11g
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