Ingredients
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2 (8.8 oz) pkgs 90-second white rice
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1 (15.5 oz) can chickpeas
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1 bunch green onions
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1 red bell pepper
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2 tbsp peanut oil
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1 (15 oz) jar mild curry
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½ (14 oz can bean sprouts
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½ (13.6 oz) can coconut milk
Steps
1
Cook the rice according to package directions. Meanwhile, rinse and drain the chickpeas, chop the green onions, and finely dice the bell pepper.
2
Heat the oil in a pan and cook chickpeas, green onions, and bell pepper for 2 min. Add the curry, bean sprouts, and coconut milk and bring to a boil. Simmer on low heat for 10 min. Season with salt and pepper. Serve the curry with the rice.
