Curry isn’t just for supper. I can seriously have a curry any time of the day – well, maybe not for breakfast, but definitely for lunch that’s for sure. So, this recipe is a wonderful lunch curry using wholewheat giant couscous (my favourite) instead of rice and it’s absolutely delicious and filling.
1 tablespoon coconut oil
½ medium onion, diced
1 carrot, sliced
2 tablespoons green curry paste
½ teaspoon ground turmeric
½ teaspoon paprika
400ml (1¾ cups) coconut milk
200ml (¾ cup + 1½ tablespoons) vegetable stock
185g (1¼ cups) uncooked wholewheat giant couscous
1 x 400g tin (1½ cups) chickpeas (garbanzo beans), drained and rinsed
juice of ½ lime
handful of coriander (cilantro)
Serves 2
Heat the coconut oil in a large saucepan over a medium heat and add the onion and carrot. Stir for a moment and then add the green curry paste, turmeric and paprika and stir for 2 minutes. Pour in the coconut milk and the vegetable stock and continue to stir.
Next, add in the giant couscous and the chickpeas and leave to simmer for 10 minutes. Once cooked, squeeze over the lime juice and garnish with the coriander.