Tempura, Chickpeas, Potato and Pineapple SE Asia Coconut Curry with Mexican Tomato Rice

[Alberta Louise]

Tempura, Chickpea, Potato and Pineapple SE Asia Coconut Curry

Serves 4

1pkt Tempura, cut into triangles and pan-fry in olive or neutral oil until golden. Put aside.

4 large Potatoes, washed, peeled and diced

2 handfuls Green Beans, trimmed

½ medium Cauliflower cut into florets

1 400g can of Chickpeas

4 cloves Garlic, crushed

1 can crushed Pineapple with ½ juice

3-4tbs Green curry paste

1 can Coconut milk

2 green Chillies, cut on the diagonal

2-3tbsp desiccated coconut

2 tsp Keffir Lime leaves with juice

2tbs raw sugar

2-3tbs Olive or Coconut oil

Wedges of Lime and zest

¼ bunch of fresh Coriander

8 leaves fresh Thai basil or to taste

Salt and Pepper to taste

For the rice: Cooked white rice, chopped tomatoes or 3tbs tomato paste and Mexican seasonings. Cook and combine.

If using Jasmine rice cook as per packet instructions

Warm Flatbreads

Cook the potatoes then green beans and cauliflower in boiling water for 20 minutes. Drain. In a skillet add the vegetables, with coconut milk, green chillies and crushed pineapple with juice. Bring to the boil then turn down the heat. Add the chickpeas, garlic, curry paste and fresh desiccated coconut, raw sugar, keffir leaves with juice and cook for a further 10-15 minutes. Add the prepared Tempura triangles. Garnish with fresh Coriander and Thai Basil. Salt and pepper to taste. Serve with Mexican spiced tomato rice or Jasmine rice and wedges of lime. Serve with warm flatbreads immediately.