Vegan Green Coconut Curry
Celebrate World Vegan Day with this delicious and easy-to-make vegan dish provided by Biona. In just a few simple steps, you can enjoy a flavourful green curry with mushrooms and chickpeas, served atop perfectly cooked rice and garnished with fresh coriander and a hint of chili. It's a delightful vegan feast that's both satisfying and kind to the planet. Enjoy the goodness of plant-based cuisine on this special day!
Biona
Biona
Recipe - SuperValu Online
Vegan Green Coconut Curry
Prep Time5 Minutes
Servings2
Cook Time15 Minutes
Ingredients
1 x 400ml can Biona Green Curry Coconut Milk
1 x 400ml can Biona Chickpeas, drained
1 tsp Extra Virgin Olive Oil
140g Biona White Basmati Rice
60g shiitake mushrooms, thinly sliced
Fresh coriander, to serve
Fresh red chilli, sliced, to serve
Directions
- Add the olive oil to a saucepan and place it on medium-low heat. Add the sliced mushrooms and drained chickpeas, and cook for 2 minutes.
- Add the rice to a separate saucepan. Pour in boiling water and place it over a medium-high heat. Leave it 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 it with fresh coriander and sliced chilli. It's as easy as that!
5 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Biona Organic Coconut Milk Green Curry (400 g)
€3.29€8.23/kg
Biona Organic Chick Peas in Water (400 g)
€1.69€4.23/kg
SuperValu Extra Virgin Olive Oil (1 L)
€5.89€5.89/l
Biona Organic Basmati White Rice (500 g)
€3.99€7.98/kg
SuperValu Signature Tastes Irish Mushroom Medley (160 g)
€15 Bundle Offer
€3.15€19.69/kg
SuperValu Growing Coriander (1 Piece)
€1.69
Not Available
Recipe
- Add the olive oil to a saucepan and place it on medium-low heat. Add the sliced mushrooms and drained chickpeas, and cook for 2 minutes.
- Add the rice to a separate saucepan. Pour in boiling water and place it over a medium-high heat. Leave it 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 it with fresh coriander and sliced chilli. It's as easy as that!