Plant-Based Chickpea & Green Bean Curried Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil and a knob of butter over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and cook for 4-5 min or until lightly golden

Meanwhile, trim then chop your green beans in half

Chop your tomato[es] into bite-sized pieces

Peel and finely chop (or grate) your garlic

Once the onion is lightly golden, add the halved green beans to the pan and cook for 3-4 min or until starting to soften

Meanwhile, drain and rinse your chickpeas

Once the beans are softening, add the drained chickpeas to the pan with the chopped tomato, chopped garlic, curry powder, tomato paste and a generous pinch of salt

Give everything a good mix up and cook for 1-2 min or until fragrant, then add a splash of cold water and cook, covered, for an initial 4-5 min or until the green beans are tender with a bite

Once tender, cook for a final 1-2 min, uncovered, or until the liquid has evaporated

Fluff the cooked rice with a fork

Add your vegetable stock mix and mix until fully combined – this is your seasoned rice

Add the seasoned rice to the pan and give everything a good mix up – this is your plant-based chickpea & green bean curried rice