Thai Potato and Leek Curry

Ingredients

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• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Green Thai Curry Paste Green Thai Curry Paste 1 tbsp 1 tbsp
• Bouillon Vegetable Powder Bouillon Vegetable Powder 1 tsp 1 tsp
• Medium Potatoes Medium Potatoes 4 4
• Yellow Onion Brown Onion 1 1
• Leek Leek 1 1
• Green Bell Pepper Green Bell Pepper 1 1
• Chickpeas Chickpeas 200g 1 cup
• Coconut Milk Coconut Milk 600ml 2 & 2/3 cups
• Lime Lime 1 1
• Fresh Cilantro Fresh Coriander bunch bunch
• Black Sesame Seeds Black Sesame Seeds 2 tsp 2 tsp
• Long Grain Rice Long Grain Rice 360g 2 cups
• Water Water 720ml 3 cups

Instructions

1. 1.Note: Pre-soak the chickpeas overnight.
2. 2.Peel and cut the potatoes and dice the onions into small cubes.
3. 3.Cut the leek and bell pepper into slices.
4. 4.Bring a pot of water to a boil and cook the chickpeas on a medium heat for approx 75 minutes until they soften.
5. 5.Add the coconut oil to a frying pan on a medium heat. Once hot, add the curry paste and vegetable powder and stir well, saute for 2 minutes.
6. 6.Now add the chopped onion, potato and bell pepper. Cook for a further 2-3 minutes.
7. 7.Wash and chop the leek. Then once the onion becomes transparent, add the leek and coconut milk. Cook for a further 5 minutes, until the sauce begins to bubble.
8. 8.Drain the chickpeas then add to the curry with fresh lime juice. Cook for 20 minutes on a low heat. Keep an eye on the curry and add some hot water to thin if desired.
9. 9.Cook the rice on the stove as per package instructions, usually 15-20 minutes.
10. 10.Drain the rice and plate with the curry. Garnish with chopped coriander (cilantro) and sesame seeds.

Nutritional Information

• Calories:
  504
• Fat:
  11g
• Sodium:
  233mg
• Carbs:
  89g
• Sugar:
  5g
• Protein:
  18g