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Chickpea Korma and Basmati Rice
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Chickpea Korma and Basmati Rice

Chickpea Korma and Basmati Rice

with Peas and Crispy Onions

Looking for a quick and tasty midweek dinner option? Try cooking up our Chickpea Korma and Basmati Rice in just 20 minutes for a delicious and speedy meal.

Tags:
Veggie
Quick
New
Allergens:
Mustard
Milk
Celery
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

1 carton(s)

Chickpeas

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

120 grams

Peas

40 grams

Baby Spinach

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

100 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kcal)843 kcal
Energy (kJ)3529 kJ
Fat37.3 g
of which saturates17.9 g
Carbohydrate107.3 g
of which sugars21 g
Protein21.6 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Large Frying Pan

Instructions

Get Started
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Spices
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the garlic, curry powder and korma style paste to the pan and fry until fragrant, 1 min.

Bring on the Chickpeas
3

a) Meanwhile, drain and rinse the chickpeas in a sieve.

Build the Flavour
4

a) Stir the chickpeas, creme fraiche, vegetable stock paste and water for the curry (see pantry for amount) into the pan.

b) Bring to the boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

Add the Veg and Chutney
5

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

Serve Up
6

a) Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the crispy onions to finish.

Enjoy!