If you need a quick fix dinner and have a few vegetables to hand, this dish is fast to prepare and highly nutritious! Our coconut curries are simply organic coconut milk, blended with spices and contain no nasties or emulsifiers. We prefer organic ingredients when they are available and the handy tins mean no plastic waste. Our organic coconut milk is mixed with red chillies, ginger, curry leaves, pepper, cinnamon and turmeric. Its hotter than our green and yellow curries. Enjoy:

Ingredients (Serves 2):

1 x 400ml can of The Coconut Company red coconut curry

200g chopped mushrooms

1 x red pepper (sliced)

1 x 400g can of chickpeas

150g sugar snap peas - roughly chopped

150g Thai sticky rice

100g beansprouts

2 tablespoons of The Coconut Company coconut oil

To prepare:

This dish is very simple and takes only 15 minutes to prepare and cook.

Put a pan of water onto boil and cook the rice according to the pack instructions.

Prepare the vegetables by slicing the pepper into thin strips, chopping the mushrooms into bite sized pieces and prepping the sugar snap peas. Throw all vegetables (except the beansprouts) into a hot pan with the coconut oil. Stir fry for 5-8 minutes until the vegetables start to wilt a little. Keep stirring to avoid burning! Add the beansprouts at the end and warm through for 1 minute.

Shake the can before opening and pour the red coconut curry sauce over the vegetables and heat through for 3-4 minutes, making sure the sauce is piping hot. Serve with the rice and coriander.

Enjoy!