Creamy Chickpea Korma
with Basmati Rice, Peas and Coriander
A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. Here, this veg-filled version heroes chickpeas and will be on your table in less than 25 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
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
40 grams
Mango Chutney
120 grams
Peas
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Curry
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ 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). Roughly chop the coriander (stalks and all).
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 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.
a) Fluff up the rice with a fork and stir through half of the coriander. Share the rice between your serving bowls.
b) Spoon over the chickpea korma.
c) Sprinkle over the remaining coriander to finish.
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