Chickpea Tom Kha Curry with Bok Choy
Ingredients
- 700g chickpeas (and liquid, from a jar)
- 1 shallot
- 3-inch piece of ginger
- 1 heaped tablespoon lemongrass paste
- 4 cloves of garlic
- 200g coconut cream
- 50ml vegetable stock
- 2 bok choy stems
Serving suggestions
- Chilli oil
- Sesame seeds
- Spring onion
Preparation
Dice the shallot and fry it in vegetable oil for a few minutes before adding the minced garlic, ginger and lemongrass
Cook for another few minutes and then add the chickpeas and stock
Bring to a boil and let simmer for 10 minutes before stirring through the coconut cream and then simmering for another 5 minutes or so
Meanwhile, slice the bok choy in half, brush with oil and grill for 5-7 minutes or until just tender
Serve on top of the chickpeas with a healthy drizzle of chilli oil, lime juice, spring onion and sesame seeds
Tips
Enjoy this dish with fluffy jasmine rice for a complete meal
Tom Kha is delicate and fragrant, so squeeze over plenty of lime and chilli oil to add extra punch
