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Plant Chef chickpea korma recipe

Plant Chef chickpea korma

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

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

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Each serving contains

Energy
2225kJ 527.0kcal
26%
Fat
13g
low19%
Saturates
7g
high33%
Salt
0.8g
low14%
Sugars
8g
low9%

of the Reference intake

Carbohydrate 87.4gProtein 14.1gFibre 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.

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