Bold Bean Co Curried Queen Chickpeas with Honey Glazed Carrots & Radish Pickle

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
1140g queen chickpeas

(Chickpeas in their bean stock (water and salt).)
15ml hot honey

(honey, chilli extract)
160g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
3 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)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
40g creamed coconut
160g sliced cavolo nero
2 onion
1 unwaxed lime
4 radish
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
14 chantenay carrot loose

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	555Kcal
	439kJ	2323kJ
Fat	5.3g	28g
of which saturates	2.8g	15g
Carbohydrates	10g	52g
of which sugars	2.2g	11g
Protein	3.8g	20g
Salt	0.52g	2.7g
Fibre	3.9g	21g

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2/3 daily fibre 8 plants

Bold Bean Co Curried Queen Chickpeas with Honey Glazed Carrots & Radish Pickle

Name: Bold Bean Co Curried Queen Chickpeas with Honey Glazed Carrots & Radish Pickle - Recipe Box
Brand: Mindful Chef
Price: 24.00 GBP
Availability: InStock

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegetarian

Dig into goodness with Mindful Chef x Bold Bean Co. Our comforting curry stars giant Queen Chickpeas, swirled through a creamy coconutty korma sauce. Dish it up alongside vibrant chantenay carrots, tossed in fragrant curry powder and roasted until tender, and bright pickled radish, for an extra pop of colour. There is nothing more comforting than beans.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Boil a half-full kettle
Pull out a large frying pan, a small bowl & a measuring jug

Roast the carrots

Trim the carrots (halve any large ones)
Place the carrot onto the lined baking tray and toss with 2 tsp oil, half the curry powder and a pinch of salt and pepper
Roast for 18-20 mins, until soft and golden

Pickle & prep

Meanwhile, trim and thinly slice the radishes, then add to the small bowl with the juice from half the lime and a pinch of salt. Toss to coat, then set aside to pickle
Finely slice the onions. Pick any woody stalks from the cavolo nero. Dissolve the creamed coconut with 200ml boiling water in the jug

Simmer the chickpeas

Heat the large frying pan on medium heat with 1 tbsp oil. Once hot, add the onion and cook for 3-4 mins, until softening
Add the cavolo nero and cook for another 2-3 mins, until golden. Season with salt and pepper
Add the ginger & garlic paste, korma paste and remaining curry powder. Cook for 1 min, then stir in the chickpeas (with their stock), the coconut mixture and half the coconut yoghurt. Bring to the boil and simmer for 4-5 mins, until thickened

Finishing touches

When the carrot has a few mins remaining, drizzle over the honey and toss to coat. Roast for the remaining time
When ready, roughly chop the coriander and stir into the chickpeas. Stir in the radish pickling liquid. Season to taste

Plate up

Serve the chickpeas into bowls, topped with the pickled radish and roasted carrot. Garnish with the remaining lime, cut into wedges. Finish with a dollop of the remaining coconut yoghurt