Kit ingredients
- 1 can chickpeas (15 oz)
- 1 can coconut milk (14 oz)
- 1 jar red curry paste (2 oz)
- 1 bag instant rice (8 oz)
- 1 can bamboo shoots (8 oz)
Allergens
Coconut
Optional add-ons
- Basil
- Lime juice
- Canned or frozen peas
- Fresh cilantro or basil
- 1 tsp sugar or honey
Recipe
Prepare Rice:
Cook instant rice according to package directions. Set aside and keep covered.
Start the Curry Base:
In a medium pot or skillet, combine the red curry paste and about 2 tablespoons of the coconut milk.
Stir over medium heat for 1–2 minutes to release flavor.
Add Remaining Coconut Milk:
Pour in the rest of the coconut milk and stir until the curry paste is fully dissolved.
Add Chickpeas and Bamboo Shoots:
Stir in the drained chickpeas and bamboo shoots. Simmer for 5–7 minutes, stirring occasionally, until everything is heated through.
Season (Optional):
Taste and adjust flavor with a pinch of salt or a teaspoon of sugar/honey if the curry is too spicy.
Add lime juice if desired for brightness.
Combine and Serve:
Spoon the curry over the cooked rice.
Top with optional fresh herbs like cilantro or basil.
Serve Warm:
Enjoy a hearty, plant-based meal that’s rich, creamy, and satisfying.
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