The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
80g brown rice(brown rice (100%))
-
200ml coconut milk(Coconut, Water)
- 80g sugar snap peas
-
2 tbsp korma paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 tbsp red wine vinegar
-
1 tsp nigella seeds(Nigella Seeds)
- 1 apple
-
2 tsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
230g chickpeas(Chickpeas, water, salt)
- 10g flaked almonds (Nuts)
- 40g rocket
- 1 onion
Allergens
Contains:
Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 612Kcal |
| 557kJ | 2561kJ | |
| Fat | 6.1g | 28g |
| of which saturates | 3.5g | 16g |
| Carbohydrates | 11g | 51g |
| of which sugars | 3.2g | 15g |
| Protein | 3.6g | 17g |
| Salt | 0.31g | 1.4g |
| Fibre | 2.9g | 13g |
Ingredients
Ingredients
-
2 tsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 40g rocket (use half)
-
1 tsp nigella seeds (use half)(Nigella Seeds)
- 80g sugar snap peas (use half)
- 1 apple (use half)
-
230g chickpeas(Chickpeas, water, salt)
- 2 tbsp red wine vinegar (use half)
-
200ml coconut milk (use half)(Coconut, Water)
-
2 tbsp korma paste (use half) (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
-
80g brown rice (use half)(brown rice (100%))
- 1 onion (use half)
- 10g flaked almonds (use half) (Nuts)
Allergens
Contains:
Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 135Kcal | 778Kcal |
| 563kJ | 3255kJ | |
| Fat | 5.7g | 33g |
| of which saturates | 2.9g | 17g |
| Carbohydrates | 9g | 52g |
| of which sugars | 2.7g | 16g |
| Protein | 4.2g | 24g |
| Salt | 0.41g | 2.4g |
| Fibre | 3.4g | 20g |
Vegan
1/3 daily fibre
9 plants
Chickpea Korma with Pickled Apple & Almond Salad
A creamy, mild curry that comes together in a pinch. Chickpeas add texture and fibre. Topped with a quick homemade pickled apple and almond salad for vibrance and crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl, a medium frying pan & a sieve
Get the rice on
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Make the quick pickled onion & apple
- Thinly slice the onion. Dice the apple into 1cm cubes.
- Place the apple, nigella seeds and one-quarter of the onion into a small bowl with the vinegar and a pinch of salt.
- Mix and leave to pickle.
Soften the onion & prep the chickpeas
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 4-5 mins, until softened.
- Drain and rinse the chickpeas.
Build the curry
- Add the chickpeas, korma paste and curry powder to the frying pan.
- Cook for 30 seconds, then add the coconut milk and simmer for 5-7 mins, until most of the liquid has evaporated.
- Add the sugar snaps in the final 2 mins of cooking. Season with salt and pepper to taste.
Plate up
- Toss the rocket and almonds through the pickles.
- Serve the rice in bowls topped with the chickpeas and salad on top
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