Creamy Chickpea Korma
with Basmati Rice, Peas and Coriander
- Mustard
- Milk
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.
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
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A mild, creamy curry with well-balanced spice; some find it a touch sweet or lacking depth, while others love the gentle warmth.
- Ease of prep: Quick and straightforward to pull together, making it a reliable choice for busy weeknights.
- Suggestions: Use around one-third of the mango chutney to keep sweetness in check, and add chilli powder or chilli flakes if you prefer more heat. Swapping crème fraîche for coconut milk is a popular alternative for a richer, dairy-free finish.
- Next-day meals: Leftovers keep well and some have stretched the dish to three portions; the curry also freezes successfully.
- Protein additions: Adding chicken, Quorn pieces, or fish works well for those wanting a more substantial meal.
- Vegetable additions: A few mushrooms, a red onion, or extra spinach are easy ways to add variety and bulk to the dish.
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