Masala Chickpea Rice (V) (VGN)
Get ready to cook
1. Cook rice as per instruction.
2. Fold in Sri Lankan Curry Paste, coconut milk, chickpeas and coriander into the hot rice. Mix well until rice is evenly coated with sauce.
3. Plate up and serve immediately as a side dish.
Option: Rice may be stir fried together with ingredients and paste if desired.
100g tinned coconut milk
400g uncooked white rice (to make approx. 1.2kg cooked rice)
400g tinned chickpeas
15g chopped coriander to garnish