15 Minute Vegan Green Coconut Curry
Ingredients
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
60g shiitake mushrooms, thinly sliced
Fresh coriander, to serve
Fresh red chilli, sliced, to serve
Method
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.
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.
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.
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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