Creamy Chickpea Korma
This creamy, plant-based chickpea korma is a comforting dinner featuring protein-rich chickpeas and mixed vegetables simmered in a fragrant coconut sauce. Served over wholesome brown rice with fresh coriander and a dollop of soya yogurt, it's a vibrant vegan alternative to traditional takeaway.
Instructions
- 1
Bring a large pan of water to the boil. Add the brown rice (300 g) and cook until tender, then drain.
- 2
Heat the olive oil (1 tbsp) in a large frying pan. Add the chickpeas (400 g) and stir fry for 4 minutes, then add the garden peas (290 g) and mixed veggies (300 g) and cook for a further 2 minutes.
- 3
Pour in the coconut curry (500 g), mix well and bring to the boil. Reduce the heat and simmer gently for 3-4 minutes. Serve alongside the rice, garnished with chilli (1 red), fresh coriander (10 g), and soy yogurt (4 tbsp).
Nutrition Facts
Per portion