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Happy Chickpea

Spicy coconut chickpea curry with konjac rice
2
servings
30
Minutes

Normal

Ingredients

  • 140g Shileo Lower-Carb Rice, 240g
  • 250g broccoli
  • 100g chickpeas
  • 1 red onion
  • 1 clove of garlic
  • 1 red bell pepper
  • 2 tsp red curry paste
  • 100ml vegetable broth
  • 200ml coconut milk
  • 1 tsp date syrup
  • 1 tsp clarified butter
  • 1 tsp roasted peanut butter
  • 2 drops sesame oil

Instructions

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1
Cook konjac rice in salted water until desired doneness is reached. Drain and set aside.
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2
Finely chop onions and garlic, then sauté them with 1 tsp of clarified butter and date syrup until translucent.
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3
Deglaze with vegetable broth and stir in 2 tsp of red curry paste. Let it simmer for 5 minutes on medium heat.
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4
Cut the broccoli and bell pepper, rinse the chickpeas, and add them to the pan. If desired, add 1-2 drops of sesame oil.
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5
Once the bell peppers soften, stir in the coconut milk and season with salt, pepper, and peanut butter.
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6
Serve the curry with konjac rice and enjoy.

Average values per portion

Energy (kJ)
1969
Energy (kcal)
471
Fat
32g
Carbs
30g
Fiber
24g
Protein
12g
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Shileo Lower-Carb Spaghetti, 240g
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