A vegetarian curry with naan bread 

Ingredients for 4 servings 

  • 10,5 oz multigrain rice 
  • 14 oz canned chickpeas 
  • 2 tablespoons olive oil 
  • 2,5 oz curry paste 
  • 14 oz Chinese stir-fry vegetables 
  • 13,5 fl oz coconut milk 
  • Pepper 
  • Salt 
  • Naan bread 


Cook the rice according to the instructions on the packaging. Once cooked, drain the rice and let it sit with the lid on for 15 minutes. Drain the chickpeas and heat some oil in a pan. Add the curry paste and stir-fry vegetables to the pan. Cook for about 3 minutes, then add the coconut milk and chickpeas. Bring to a boil and let it simmer for 10 minutes over low heat. 

Serve the curry with the rice and naan bread and enjoy! 

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