20-Minute Chickpea Vegetable Green Curry
A quick and tasty vegetarian curry that's both sweet and savoury. Enjoy with sticky rice!
Ingredients
- 2 heaping tsp green curry paste
- 1 clove garlic minced or crushed
- 1/2 banana finely chopped
- 1 sweet bell pepper sliced
- 1 cup chickpeas canned or frozen
- 1 1/2 cup mushrooms quartered
- 1 cup sugar snap peas
- 1 can light coconut milk
- large handful sweet basil
- 1 tbsp avocado oil
- lime wedges to serve
Instructions
- Heat oil in a large frying pan on medium-high heat. Add mushrooms to pan and fry, stirring frequently for 3 minutes, or until beginning to brown. Add the garlic and curry paste to the pan and fry one minute.
- Add the coconut milk and banana to the pan and simmer for 3 minutes. Add the snap peas, bell pepper and chickpeas to the pan and cook for 2 more minutes. Remove from heat and stir in the basil. Serve with sticky rice and lime wedges to serves.