Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Add the basmati rice, measuredwater and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
2 Prep ingredients
Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the greenchilli. Split the cardamom pods open with the back of a knife, discard the pods and keep the seeds. Rinse and drain the chickpeas in a colander.
3 Make paste
Add the coriander stems (reserve the leaves for garnish), shallots, greenchilli(spicy!), ginger garlic paste, tomato paste, coriander powder, cumin, garam masala, chipotle(spicy!), paprika, turmeric, cardamom seeds and vegetable oil to a food processor. Blitz until smooth.
Tip!Prefer it less spicy? Go easy on the green chilli and chipotle powder.
4 Start curry
Heat a large pan over a medium heat and add the paste. Fry for 3-4 min. Add the measuredwater and vegetable stock cube. Add the drained chickpeas. Reduce the heat to low and simmer for 10 min or until thickened.
Tip!Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.
5 Finish curry
Once thickened, remove the pan from the heat. Add the maple syrup and cashew cream cheeze. Stir well.
Serve the chickpea rogan josh curry over the cooked rice. Garnish with the coriander leaves.