Prep time less than 30 mins
Cook time less than 30 mins
From Something for the Weekend
Simon Rimmer makes his own curry paste for this quick and easy vegetarian curry. Serve with jasmine rice and lime wedges.
For the curry paste, blend all of the curry paste ingredients in a blender until smooth (this may take a few minutes).
For the curry, heat the oil in a frying pan over a low heat. Fry the curry paste until fragrant.
Add the coconut milk and stock and bring the mixture to the boil. Reduce the heat and simmer for five minutes.
Add the chickpeas, red pepper, fine beans and broad beans and cook for a further 2-3 minutes.
Serve the curry with jasmine rice and lime wedges.
For the curry paste
- 5 green chillies
- 2 shallots
- 1 garlic clove
- 1 thumb-sized piece root ginger, peeled
- 3 lemongrass stalks
- 12 kaffir lime leaves
- pinch salt
- 1 tbsp vegetable oil
- 1 tbsp palm sugar
- 2 green peppers, roasted and peeled
- handful fresh coriander
For the curry
- 2 tbsp vegetable oil
- 1 x 400ml/14fl oz can coconut milk
- 100ml/3½fl oz vegetable stock
- 1 x 400g/14fl oz can chickpeas, drained
- 1 red pepper, finely chopped
- handful fine beans
- handful cooked broad beans
- cooked jasmine rice
- lime wedges
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