Vegetarian korma with chickpeas and string beans

Name: vegetarian korma with chickpeas and string beans
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g basmati rice; 75 g spice paste; 400 g fresh sliced string beans; 270 ml coconut milk; 800 g canned chickpeas; 400 g rivolo cherry tomatoes; 2 bunch onion

Rice with haricot beans, coconut milk, spring onion and korma spice paste.

Ingredients

250 g basmati rice
75 g spice paste
400 g fresh sliced string beans
270 ml coconut milk

800 g canned chickpeas
400 g rivolo cherry tomatoes
2 bunch onion

Directions

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.