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Plant Chef chickpea korma recipe

Plant Chef chickpea korma recipe

109 ratings

This creamy, vegan curry is a dinner that will please anyone looking to decrease their meat intake See method

Ingredients

  • 300g brown rice, rinsed
  • 1 tbsp olive oil
  • 400g tin chickpeas, drained
  • 290g tin garden peas, drained
  • 300g tin mixed vegetables, drained
  • 500g jar Plant Chef coconut korma sauce

To serve (optional)

  • 1 red chilli, finely sliced
  • 10g fresh coriander, leaves picked
  • 4 tbsp Free From soya alternative to yogurt
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    2225kj
    527kcal     26%

  • Fat

    13g 19%

  • Saturates

    7g 33%

  • Sugars

    8g 9%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 87.4g Protein 14.1g Fibre 10.9g

Method

  1. Bring a large pan of water to the boil. Add the rice and cook until tender, then drain.
  2. Meanwhile, heat the oil in a large frying pan, add the chickpeas and stir fry for 4 mins. Add the peas and mixed vegetables and cook for another 2 mins.
  3. Pour in the coconut korma sauce, mix well and bring to the boil. Reduce the heat and simmer gently for 3-4 mins. Season to taste and serve with the rice, chilli, coriander and yogurt, if using.
See more Vegan recipes

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