The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Thai Yellow Curry with Black Rice & Peanut Green Beans
Chunky chickpeas are perfect in our Thai yellow curry. Simmer them with green courgettes and creamy coconut milk. On the side? Nutty black rice, vibrant green beans sizzled with crunchy peanuts and lashings of fresh lime. Dinner is served!
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 unwaxed lime
- 230g chickpeas (Chickpeas, water, salt)
- 160g green beans
- 1 handful of fresh coriander
- 75g seasonal tomatoes
- 1 courgette
- 100g black rice (Organic Black Rice)
Nutritional Information
Calories: 628
Protein: 21g
Carbs: 51g
Fat: 28g
Ingredients
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 75g seasonal tomatoes (use half)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g black rice (use half) (Organic Black Rice)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 courgette (use half)
- 160g green beans (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 628
Protein: 21g
Carbs: 51g
Fat: 28g
Chickpea Thai Yellow Curry with Black Rice & Peanut Green Beans
Chunky chickpeas are perfect in our Thai yellow curry. Simmer them with green courgettes and creamy coconut milk. On the side? Nutty black rice, vibrant green beans sizzled with crunchy peanuts and lashings of fresh lime. Dinner is served!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins until cooked, then drain
Prep time
- Meanwhile, dice the courgette into 2cm chunks. Halve the tomatoes. Trim the green beans. Halve the lime. Drain and rinse the chickpeas
Simmer simmer
- Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the courgette and cook for 5 mins, until soft and golden
- Add the Thai curry paste and ginger & garlic paste, then cook for 2 mins. Add the creamed coconut, chickpeas, tomatoes and 200ml hot water (100ml for 1 person)
- Stir in the stock powder, bring to a boil and simmer for 8-10 mins, until the curry thickens
Cook the green beans
- Meanwhile, heat the other large frying pan with 1 tsp oil on medium heat. Once hot, add the green beans and cook for 3-4 mins, turning frequently, until charred. Season with salt and pepper
- Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft
- Roughly chop the peanuts, then add to the pan and cook for a final 1-2 mins, until slightly golden. Remove from the heat
Finish & plate up
- Roughly chop the coriander and stir half into the curry with a squeeze of lime juice. Season with salt and pepper to taste
- Share the curry between bowls, with the rice and green beans alongside. Garnish with the remaining coriander and lime, cut into wedges
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