Vegetable curry with chickpeas and basmati rice

Ingredients

• 250 g basmati rice
• 1 tbsp vegetable oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 20 g fresh ginger, finely grated
• 2 tsp curry powder
• 1 red pepper, cut into strips
• 1 courgette, cut into half-moons
• 250 g broccoli, cut into small florets
• 240 g chickpeas, drained
• 400 ml coconut milk
• 200 ml vegetable stock
• 1 lime
• Salt and pepper
• 2 tbsp fresh coriander, chopped

Preparation

1. Cook the basmati rice in salted water according to the packet instructions.
2. Meanwhile, heat the vegetable oil in a large frying pan or saucepan. Sauté the onion, garlic and ginger over a medium heat for 2 to 3 minutes.
3. Add the curry powder and toast for about 30 seconds, stirring.
4. Add the pepper, courgette and broccoli and fry for about 5 minutes.
5. Add the chickpeas, coconut milk and vegetable stock. Bring to the boil, then simmer over a low to medium heat for 10 to 12 minutes until the vegetables are tender but still have some bite.
6. Halve and juice the lime. Season the curry with lime juice, salt and pepper.
7. Serve the vegetable curry with the basmati rice and sprinkle with the chopped coriander.