Mango Coconut Curry

Ingredients

• Forbidden Black Rice

• 1x tin of Chickpeas

• Pointed Pepper

• Curry sauce

• Crispy chickpeas

• Fresh coriander

• Nigella seeds

 

1. Cook the Wild Rice

• Rinse the rice under cold water.

• In a saucepan, add the rice to a pan of salted boiling water.

• Stir once, then cover and reduce heat to a medium boil.

• Cook for 35–45 minutes, or until the water is absorbed and the rice is tender.

• Set a 20-minute timer to begin preparing the curry while the rice cooks.

 

2. Prepare the Mango Curry

• Chop the pointed red pepper in to bite size pieces, removing the stem and seeds.

• In a non-stick frying pan, add a little oil, fry the pepper for 1-2 mins.

• Drain the can of chickpeas and add to the pan along with the curry sauce. For one person, add half the can or whatever amount you wish to eat.

• Bring to a gentle boil, then reduce the heat to a simmer.

 

3. Serve & Enjoy

• Drain the rice, fluff with a fork, and divide into serving bowls.

• Spoon the mango curry over the rice.

• Garnish with chopped coriander, Nigella seeds and crispy chickpeas.

• Enjoy!