Chickpea Korma and Basmati Rice
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Chickpea Korma and Basmati Rice

Chickpea Korma and Basmati Rice

with Peas and Sesame Seeds

Tags:
Veggie
Quick
Allergens:
Mustard
Milk
Celery
Sesame

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

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

100 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kJ)3403 kJ
Energy (kcal)813 kcal
Fat35.5 g
of which saturates16.6 g
Carbohydrate104.3 g
of which sugars20.3 g
Protein21.4 g
Salt3.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Grater
Large Frying Pan

Instructions

1

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.

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) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.

3

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

4

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.

5

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.

6

a) Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the sesame seeds.

Enjoy!