Chickpea Rendang Curry

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 1bunch coriander
• 150g green beans
• 380g chickpeas
• 45g rendang curry paste
• 200ml coconut milk
• 150g jasmine rice
• 15ml neutral-flavoured oil
• 5ml sugar
• 8ml white vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Cut the carrot into 1cm-thick slices. Crush or finely chop the garlic. Coarsely chop the coriander leaves and finely chop the stems. Trim the beans and halve on an angle. Drain and rinse the chickpeas.
2. Step 2 — Start curry
   Heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the onion and carrot, stirring for 5 mins or until softened. Add the garlic, coriander stems and curry paste and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Simmer curry
   Stir the chickpeas, coconut milk and 125ml (½ cup) water into the curry mixture and bring to a gentle simmer. (It's important the curry doesn't boil or the coconut milk may separate.) Reduce the heat to medium-low and cook, covered, for 15 mins.
4. Step 4 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
5. Step 5 — Cook beans
   Add the beans to the curry and cook, uncovered, for a further 5 mins or until the curry is slightly thickened and the vegetables are tender. Stir in 1 tsp sugar and 1½ tsp white vinegar. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice and curry among bowls. Scatter with the coriander leaves to serve.