Skip to content
Plant Chef chickpea korma recipe

Plant Chef chickpea korma recipe

108 ratings

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

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 527 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

  • 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


  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.