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Chickpea Malabar Curry with Brown Rice & Curry Leaf Tarka
If you never thought you could get a delicious dinner on the table in 20 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer fibre-filled chickpeas in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty lime rice and top with a fragrant curry leaf and mustard tarka to complete the feast!
1/3 daily fibre
6 plants
Speedy Sauce
Serving size
Ingredients
- 160g mangetout
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 curry leaves
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 tbsp sesame oil (Sesame)
- 200ml coconut milk (Coconut, Water)
- 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.)
- 1 unwaxed lime
- 460g chickpeas (Chickpeas, water, salt)
- 1 pepper
- 1 onion
Nutritional Information
Calories: 588
Protein: 15g
Carbs: 43g
Fat: 30g
Chickpea Malabar Curry with Brown Rice & Curry Leaf Tarka
If you never thought you could get a delicious dinner on the table in 20 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer fibre-filled chickpeas in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty lime rice and top with a fragrant curry leaf and mustard tarka to complete the feast!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve, a grater & a measuring jug
Get started
- Peel and roughly dice the onion. Thinly slice the pepper. Drain and rinse the chickpeas. Tear the curry leaves in half. Zest and halve the lime, then cut half into 4 wedges
- Heat a large frying pan with 2 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 mangetout and cook for another 2 mins
Simmer the curry & make the tarka
- Stir the chickpeas, Malabar curry sauce, coconut milk and 50ml water into the pan. Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened
- Meanwhile, heat the other large frying pan with the sesame oil on medium heat. Once hot, stir in the mustard seeds and curry leaves. Cook for 1-2 mins, until fragrant. Remove from the pan and set aside
Heat the rice
- Reheat the pan on medium heat. Once hot, 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 and pepper
Finish & plate up
- Squeeze the juice from half the lime into the curry, and season to taste
- Share the chickpea curry between bowls, with the rice alongside. Top with a lime wedge and spoon over the curry leaf tarka
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