Vegetarian korma with chickpeas and string beans

Prepare the rice according to the instructions on the package.

In the meantime, heat a skillet without oil or butter. Add the spice paste and stir-fry 2 minutes.

Add the string beans and coconut milk, bring to the boil and simmer for 5 minutes on medium heat.

Meanwhile, put the chickpeas in a colander, rinse and drain.

Halve the tomatoes. Add the chickpeas and tomatoes to the curry and heat for another 2 minutes. Meanwhile, cut the spring onion in slant rings.

Divide the rice and curry over deep plates. Sprinkle with the spring onions.