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Chickpea Malabar Curry with Brown Rice & Curry Leaf Tarka
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Ready in 20
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 curry leaves
- 1 tbsp sesame oil (Sesame)
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 40g sugar snap peas
- 1 unwaxed lime
- 230g chickpeas (Chickpeas, water, salt)
- 1 pepper
- 1 onion
Nutritional Information
Calories: 591
Protein: 15g
Carbs: 49g
Fat: 27g
Ingredients
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 40g sugar snap peas (use half)
- 1 pak choi (use half)
- 2 curry leaves (use half)
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 1 tbsp sesame oil (use half) (Sesame)
- 250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 585
Protein: 16g
Carbs: 48g
Fat: 27g
Chickpea Malabar Curry with Brown Rice & Curry Leaf Tarka
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a sieve, a grater & a measuring jug
Soften the veg
- Peel and roughly dice the onion. Thinly slice the pepper. Drain and rinse the chickpeas. Zest and halve the lime
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper cook for 3-4 mins, until softened. Season with salt and pepper
- Add the sugar snap peas and cook for another 2 mins
Simmer the curry
- Stir in the chickpeas, malabar curry sauce and 100ml water (50ml for 1 person). Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened
- Heat the medium frying pan with the sesame oil on medium heat. Stir in the mustard seeds and curry leaves. Cook for 1-2 mins, until fragrant, then remove from the pan and set aside
Heat the rice
- Return the pan to medium heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Stir in the lime zest and a pinch of salt
Finish & serve
- Add a squeeze of lime juice to the curry. Season to taste
- Share the chickpea curry and rice between bowls. Spoon over the curry leaf tarka
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