Last Friday our lovely neighbours invited us all over for a last minute BBQ. I was out for a run when the invitation came (oh I do like how that sounds, ‘I was out for a run’, yes ladies and gentlemen I run now, I am, a runner, I run from here to there and back again).
When I got back from my run I only had a few minutes to get myself ready and get something ready to bring with us. You see I’ve been avoiding meat recently and I didn’t want to be the awkward BBQ guest who won’t eat what’s on offer so I decided to make a veggie curry to take along. Honestly this only took me about 10 minutes to prepare and dish up, and it was really quite delicious.
I used Thai red curry paste, so it was chilli hot. It was also rich, creamy and aromatic with the coconut milk and coriander. My curry was vegetarian, vegan in fact, but yours does’t have to be. I imagine it would be lovely served with prawns.
- 1/2 tea spoon coconut oil
- 1/2 chopped onion
- 2 table spoon red curry paste
- One can chickpeas
- 1 cup frozen green beans
- One can coconut milk
- salt to taste
- Bunch of fresh chopped coriander
- In a saucepan add about 1/2 tea spoon of coconut oil.
- Add the chopped onions and fry till translucent.
- Add the drained chick peas and the red curry paste.
- Cook for about 2 minutes then add the frozen green beans.
- Add the coconut milk, season and simmer till the green beans is fully cooked, and the gravy thickens
- Garnish with freshly chopped coriander.
- Serve with potatoes, brown rice, bread or on its own.