Plant Chef chickpea korma recipe
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
- Dairy-free
- Vegan
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 2225kJ 527.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 87.4gProtein 14.1gFibre 10.9g
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Sign in to shopMethod
- Bring a large pan of water to the boil. Add the rice and cook until tender, then drain.
- 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.
- 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
