Curry with chickpeas, coconut milk and rice

Name: curry with chickpeas, coconut milk and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g multigrain rice; 400 g canned chickpeas; 2 el (peanut) oil; 70 g Koh Thai yellow curry paste jar of 225 g; 400 g Chinese wok vegetable bean sprouts red pepper; 400 ml coconut milk

Multigrain rice with chickpeas, boemboe, Chinese stir-fry mix and coconut milk.

Ingredients

300 g multigrain rice
400 g canned chickpeas
2 el (peanut) oil

70 g Koh Thai yellow curry paste jar of 225 g
400 g Chinese wok vegetable bean sprouts red pepper
400 ml coconut milk

Directions

Boil the rice in plenty of water for 8 minutes until done. Drain and leave with the lid on the pan for 15 minutes.
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.
Add the coconut milk and chickpeas and bring to the boil. Cook for 10 minutes on low heat.
Change regularly. Season with pepper and salt. Serve the curry with the rice.