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.
Edamame & Chickpea Curry with Brown Rice
Fresh green edamame beans. Plump golden chickpeas. Juicy pepper. This citrussy, coconutty curry, spooned over brown basmati rice, is like a taste of the rainbow! A scattering of fresh coriander is the final touch.
Ready in 20
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 pepper
- 1 handful of fresh coriander
- 1 shallot
- 200ml coconut milk (Coconut, Water)
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 chilli
- 100g passata
- 1 unwaxed lime
- 1 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 100g edamame beans (Soya)
- 2 garlic clove
Nutritional Information
Calories: 672
Protein: 25g
Carbs: 70g
Fat: 33g
Ingredients
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 100g passata (use half)
- 1 shallot (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use a quarter)
- 100g edamame beans (use half) (Soya)
- 0 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 2 garlic clove
- 1 chilli (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 unwaxed lime (use half)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
Nutritional Information
Calories: 677
Protein: 25g
Carbs: 71g
Fat: 33g
Edamame & Chickpea Curry with Brown Rice
Fresh green edamame beans. Plump golden chickpeas. Juicy pepper. This citrussy, coconutty curry, spooned over brown basmati rice, is like a taste of the rainbow! A scattering of fresh coriander is the final touch.
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Cooking Instructions
- Boil a kettle. Thinly slice the shallot. Cut the pepper into 2cm squares. Drain and rinse the chickpeas. Finely dice the chilli (removing the seeds for less heat).
- Heat a medium frying pan with 1 tsp oil on medium heat. Add the shallot and pepper and cook for 3 mins. Finely chop or crush the garlic and add to the pan. Turn the heat up to medium-high and add the chickpeas, spice mix and chilli (to taste). Cook for 1 min, then add the passata and coconut milk. Simmer for 6-8 mins, until thickened.
- Meanwhile, heat another medium frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Halve the lime. Finely chop the coriander. Stir the edamame, half the coriander and juice from half the lime through the curry. Season with sea salt and black pepper.
- Serve the curry with the rice. Garnish with the remaining coriander and lime, cut into wedges.
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