Thai Yellow Chickpea Curry

with Capsicum and Coriander

2 tsp vegetable oil

2 tsp soy sauce

1 tsp sugar

small saucepan with lid

medium deep frypan

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, coarsely chop the capsicum. Halve the carrot lengthwise and slice on an angle. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.

Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the capsicum and carrot, stirring, for 3-4 mins until softened. Add the curry paste, coriander stems and garlic and cook, stirring, for 30 secs or until fragrant.

Add the chickpeas, coconut milk and 125ml (½ cup) water to the curry and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10 mins or until the veggies are tender. Stir in 2 tsp soy sauce and 1 tsp sugar. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the rice and chickpea curry among bowls, scatter over the coriander leaves and enjoy!

The secret to Thai cooking lies in achieving a balance of flavours: sweet, sour, spicy and salty. If you would like a little extra sweetness, add a little more sugar. If you prefer more salt, add a little more soy sauce. And if you have any lime or lemon on hand, squeeze over to serve!