Chickpea curry and rice recipe

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
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chick pea curry
Customer recipe by Dilipkumar Popatlal
Added 86 months ago

Heat the oil in a pan, add the cumin, poppy seeds, turmeric, chopped onions, curry powder and garlic, and cook until the onion is soft, stirring constantly for 8 – 10 minutes.

Add the chickpeas, tomatoes and spinach, bring to a simmer and cook for 5 - 6 minutes, adjust the seasoning.

Cook the basmati rice, according to the instructions on the packet, drain well.

To serve, place the rice on the serving plates and top with the curry. Garnish with coriander leaves and a squeeze of lemon and serve with some natural yogurt.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3tbsp sunflower oil
  • 1tsp cumin seeds
  • 2tsp poppy seeds
  • 1tsp turmeric
  • 2tsp curry powder
  • 2 small onions, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 x 400g cans chick peas, drained
  • 1 x 400g can peeled tomatoes
  • 1 bag spinach leaves
  • 500g Basmati rice
  • handful coriander leaves, roughly chopped
  • sea salt and black pepper
  • 1 Lemon
  • natural yogurt, to serve

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