Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.
Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.