Chickpea Korma and Basmati Rice
with Peas and Sesame Seeds
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.
Ingredients
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
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
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) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.
a) Meanwhile, drain and rinse the chickpeas in a sieve.
a) Stir the chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.
b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.
a) When the curry has thickened, stir in the mango chutney, peas and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Season with salt and pepper.
a) Share the rice between your serving bowls.
b) Spoon over the chickpea korma.
c) Sprinkle over the sesame seeds.
Enjoy!
