Crispy Green Curry Courgette Chickpea Rice Bowls with Lime Basil Yogurt

Crispy Green Curry Courgette Chickpea Rice Bowls with Lime Basil Yogurt 🥒🌿 This is a fresh, spicy, weeknight-friendly bowl: crisp-edged courgette, golden chickpeas, fluffy lime rice and a cold spoon of basil yogurt to calm everything down. It has green curry energy without turning into a heavy curry, so it works beautifully for meal prep, lunch boxes or a quick dinner. Yield: 3-4 bowls Time: about 40 minutes Ingredients: - 2 medium courgettes, cut into thick half-moons - 1 x 400 g tin chickpeas, drained, rinsed and dried well - 2 1/2 tbsp olive oil - 1 1/2 tbsp green curry paste - 2 garlic cloves, finely grated or minced - 1 tsp lime zest - 1 tbsp lime juice, plus extra to finish - 3 cups cooked jasmine, basmati or long-grain rice - 2 tbsp chopped basil, coriander or mint - 2 tbsp toasted sesame seeds or chopped peanuts - Salt and black pepper Lime basil yogurt: - 3/4 cup thick Greek-style yogurt - 1/3 cucumber, coarsely grated and squeezed dry - 1 small handful basil, finely chopped - 1 small garlic clove, finely grated - 1 tbsp lime juice - 1 tsp olive oil - Salt and black pepper Method: 1. Heat the oven to 220C / 425F. Line a large tray with baking paper, or heat the tray in the oven for a crisper finish. 2. Pat the chickpeas very dry. Toss courgettes and chickpeas with olive oil, green curry paste, garlic, lime zest, salt and black pepper. Spread everything out in one layer so the courgette roasts instead of steaming. 3. Roast for 24-28 minutes, turning once, until the chickpeas are crisp in places and the courgette has browned edges. Squeeze over lime juice while hot so the curry oil turns glossy. 4. Warm the cooked rice with a splash of water if needed, then stir through olive oil, lime juice, chopped herbs, salt and pepper. Keep it fluffy, not wet. 5. Stir yogurt with squeezed cucumber, basil, garlic, lime juice, olive oil, salt and black pepper. Taste and add more lime if you want it brighter. 6. Spoon rice into bowls, pile the roasted courgette and chickpeas on top, then add lime basil yogurt, sesame seeds or peanuts, extra basil and a final squeeze of lime. Serving notes: - Add avocado, cucumber ribbons, baby spinach or quick pickled onions if you want a bigger bowl. - For extra heat, finish with sliced chilli or a little chilli crisp. - For a vegan version, use a thick unsweetened coconut yogurt. Storage: - Keep the rice and roasted tray mix together for up to 3 days. - Store the lime basil yogurt separately and add it cold after reheating the rice and vegetables. - Re-crisp leftovers in a hot pan or oven for the best texture. Save this one for a bright green curry bowl night 🌿 Tasteloom.club - easy recipes for everyday cravings