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 200.00 Grams

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 40.00 Grams
Carrot 2.00 Pieces
Chickpeas 400.00 Grams
Olive oil 1.00 Tbsp
Garam masala powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Coconut milk 200.00 ML
Vegetable stock cube 0.50 Pieces
Honey 20.00 Grams

To Serve

Fresh coriander 20.00 Grams
Lemon 1.00 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 200.00 Grams

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 40.00 Grams
Carrot 2.00 Pieces
Chickpeas 400.00 Grams
Olive oil 1.00 Tbsp
Garam masala powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Coconut milk 200.00 ML
Vegetable stock cube 0.50 Pieces
Honey 20.00 Grams

To Serve

Fresh coriander 20.00 Grams
Lemon 1.00 Pieces
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