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Easy Creamy Coconut & Chickpea Korma
Crowd-pleasing korma, with a Mindful Chef spin: chickpeas are simmered in a creamy coconut sauce, warmed with ginger and studded with spinach and carrot. Finish with fresh coriander and vibrant black rice. Simple!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 small sweet potato (use half)
- 100g black rice (use half) (black rice (100%))
- 80g baby spinach (use half)
- 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)
- 4cm fresh ginger (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh coriander (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 onion (use half)
Nutritional Information
Calories: 685
Protein: 21g
Carbs: 66g
Fat: 28g
Ingredients
- 80g baby spinach
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 230g chickpeas (Chickpeas, water, salt)
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh coriander
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 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)
- 1 onion
- 100g black rice (black rice (100%))
- 1 small sweet potato
- 4cm fresh ginger
Nutritional Information
Calories: 685
Protein: 21g
Carbs: 66g
Fat: 28g
Easy Creamy Coconut & Chickpea Korma
Crowd-pleasing korma, with a Mindful Chef spin: chickpeas are simmered in a creamy coconut sauce, warmed with ginger and studded with spinach and carrot. Finish with fresh coriander and vibrant black rice. Simple!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a peeler, a medium frying pan & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Get started
- Thinly slice the onion. Roughly dice the sweet potato into 1cm cubes (peel optional)
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and carrots and cook for 8-10 mins, stirring occasionally, until softened
- Meanwhile, finely chop or grate the ginger. Drain and rinse the chickpeas
Simmer simmer
- Add the ginger, curry powder and korma paste to the pan
- Cook for 2 mins, then add the coconut milk, chickpeas, and 50ml hot water (25ml for 1 person). Add the stock powder and stir
- Simmer for 8-10 mins, until the sauce thickens. Add a splash of water for a thinner sauce, if desired.
Last bits
- Roughly chop the coriander. Rinse the spinach and stir into the curry, along with half the coriander
- Cook for 2-3 mins, until wilted. Season with salt and pepper
Plate up
- Serve the korma with the rice. Sprinkle with the remaining coriander to garnish
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