Masala Chickpea Curry

with Brown Rice

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Instructions

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1 Cook rice

Cook the rice in boiling water. Use the rice: water ratio 1:2.5. Bring to boil, cover and reduce heat. Allow a gentle simmer for 15 minutes or until all the water is absorbed.

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2 Prep vegetables

Peel and dice the onion. Peel and mince the garlic cloves. Peel and finely grate ginger. Peel carrots and cut into small cubes. Pour canned chickpeas into a colander. Rinse with cold water. Drain.

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3 Fry base

Heat oil in a frying pan over medium high heat. Fry onion, carrot, garlic and ginger for 5 minutes. Add garam masala, salt and black pepper. Cook for another 1-2 minutes.

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4 Simmer

Add coconut milk, vegetable cube, and honey. Bring to a boil and simmer lightly, uncovered, for 10 minutes. Puree the curry sauce in a blender or with a mixer, until smooth. Add a little water if needed. Transfer back to the pan. Add drained chickpeas, cover, and let simmer lightly for another 10 minutes. Serve with brown rice, a squeeze of lemon and chopped coriander.

Tips for fussy eaters

This is a mild and delicious curry.

Pro tip

Garam masala is a spice mix that is easy to make at home. If making at home, use whole spices, roast them and then grind. A good mix is: cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.

A fast and delicious curry that you'll want to come back to.

Cooking Time: 30 min

Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2

Ingredients

Number of people

Rice

Brown rice 200 Grams

Curry

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 40 Grams
Carrot 2 Pieces
Chickpeas 400 Grams
Olive oil 1 Tbsp
Garam masala powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Coconut milk 200 ML
Vegetable stock cube 0.5 Pieces
Honey 20 Grams

To Serve

Fresh coriander 20 Grams
Lemon 1 Pieces

A fast and delicious curry that you'll want to come back to.

Cooking Time: 30 min

Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2

Instructions

photo

1 Cook rice

Cook the rice in boiling water. Use the rice: water ratio 1:2.5. Bring to boil, cover and reduce heat. Allow a gentle simmer for 15 minutes or until all the water is absorbed.

photo

2 Prep vegetables

Peel and dice the onion. Peel and mince the garlic cloves. Peel and finely grate ginger. Peel carrots and cut into small cubes. Pour canned chickpeas into a colander. Rinse with cold water. Drain.

photo

3 Fry base

Heat oil in a frying pan over medium high heat. Fry onion, carrot, garlic and ginger for 5 minutes. Add garam masala, salt and black pepper. Cook for another 1-2 minutes.

photo

4 Simmer

Add coconut milk, vegetable cube, and honey. Bring to a boil and simmer lightly, uncovered, for 10 minutes. Puree the curry sauce in a blender or with a mixer, until smooth. Add a little water if needed. Transfer back to the pan. Add drained chickpeas, cover, and let simmer lightly for another 10 minutes. Serve with brown rice, a squeeze of lemon and chopped coriander.

Tips for fussy eaters

This is a mild and delicious curry.

Pro tip

Garam masala is a spice mix that is easy to make at home. If making at home, use whole spices, roast them and then grind. A good mix is: cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.

Ingredients

Number of people

Rice

Brown rice 200 Grams

Curry

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 40 Grams
Carrot 2 Pieces
Chickpeas 400 Grams
Olive oil 1 Tbsp
Garam masala powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Coconut milk 200 ML
Vegetable stock cube 0.5 Pieces
Honey 20 Grams

To Serve

Fresh coriander 20 Grams
Lemon 1 Pieces
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