15 Minute Vegan Green Coconut Curry

Prep: 5_mins Cook: 10_mins


1 x 400ml can Biona Green Curry Coconut Milk

1 x 400ml can Biona Chickpeas, drained (save the aquafaba to use in baking) 

1 tsp Biona Extra Virgin Olive Oil

140g Biona White Basmati Rice 

60g shiitake mushrooms, thinly sliced

Fresh coriander, to serve

Fresh red chilli, sliced, to serve


  1. Add the olive oil to a saucepan, and place on a medium-low heat. Add the sliced mushrooms and drained chickpeas, and cook for 2 minutes. 

  2. Add the rice to a separate saucepan. Add boiling water and place over a medium-high heat. Leave to cook for 10 minutes, stirring occasionally.

  3. Meanwhile, add the green curry coconut milk to the chickpeas and mushrooms, and cook for 8-10 minutes, or until heated through and slightly thickened. 

  4. Serve the green curry on top of the rice and garnish with fresh coriander and sliced chilli. It’s as easy as that!

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