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Serves 2-3

Prep: 2 minutes

Cook: 8 minutes

Ingredients

250g cooked brown rice pouch

300ml vegetable or chicken stock

300ml coconut milk

200g cooked chickpeas, drained

1.5 tbsp Patak’s curry paste (or any other curry paste will do)

25g kale, shredded

50g frozen peas

1 spring onion, finely chopped

Method

Add stock, coconut milk and curry paste to a saucepan and heat through

Add rice, peas, kale and chickpeas and simmer for 8 minutes

Serve with chopped spring onion

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