Nutrition Info.(per serve)
1 portion Tasty chickpeagarbanzoX mix (see tip)
1 portion (350g) Basic roasted chicken (see tip), chopped
3/4 cup wholegrain rice
4 teaspoons green curry paste
1/2 cup Trident lite coconut milk
1 green capsicum, diced
1/3 cup sultanasgolden raisinsX
2 spring onions, sliced
1/2 cup fresh coriandercilantroX
4 cups kale, shredded, to serve
Total fat 16g
Saturated fat 6g
Dietary fibre 9g
1 Remove Tasty chickpea mix and Basic roasted chicken from the freezer the night before.
2 Place rice on to cook by steaming or boiling. Meanwhile, place chickpea mix, chicken, curry paste and coconut milk in a large pan and heat gently, stirring occasionally to mix ingredients altogether. Add a little water for a thinner consistency.
3 Add remaining ingredients and cook for 7-8 more minutes. Adjust seasoning and serve with rice and kale.
- Servings : 4
- Ready in : 20 Minutes
- Ingredient : Capsicum, peppers, Chicken, Chickpeas, Coconut milk, coconut cream, coconut powder, Coriander, Curry paste, flavour paste, spice paste, Evaporated milk, evaporated soy milk, Garlic - fresh, Ginger - fresh, Lemons, Lentils, Oil, oil spray, Onions - brown, white, Pepper, peppercorns, Rice, Rosemary, Spices - dried, ground, seeds, flakes, Spring onions, green onions, Sultanas, Thyme, Tomatoes - fresh
Make it gluten free: Check ground spices in Tasty chickpea mix are gluten free and check curry paste is gluten free.
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!