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
- 150g peas
- 1 handful of fresh mint
-
200g passata
- 1 onion
-
4 tsp ginger & garlic paste
-
2 tbsp curry powder
-
460g chickpeas
- 80g creamed coconut
- 1 unwaxed lime
- 1 cucumber
-
500g steamed brown basmati rice
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 466Kcal |
| 429kJ | 1948kJ | |
| Fat | 4.4g | 20g |
| of which saturates | 2.8g | 13g |
| Carbohydrates | 10g | 44g |
| of which sugars | 1.7g | 7.9g |
| Protein | 3.1g | 14g |
| Salt | 0.22g | 1.0g |
| Fibre | 3.4g | 15g |
Mild Chickpea & Pepper Curry with Speedy Brown Rice & Cucumber Salad
Hungry kids? This family favourite is ready in 20 minutes. Coconut and mild curry powder create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With fluffy speedy basmati rice on the side, it’s a delicious family meal that’s low on effort. Plus, it’s easy to tailor - simply pop the peppers, tomatoes and cucumbers on the side as crunchy crudités for little ones.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a sieve & a measuring jug
Get started
- Finely dice the onion
- Heat a large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-6 mins, until softening. Season with salt and pepper
Simmer the curry
- Stir in the ginger & garlic paste and curry powder (use less for a milder flavour) and cook for 1 min
- Drain and rinse the chickpeas, then add to the pan, along with the creamed coconut, passata and 200ml water. Season with a pinch of salt and pepper then bring to a simmer, stirring until the coconut is dissolved. Simmer for 6-7 mins, until thickened slightly. Season with salt and pepper
Make the salad & heat the rice
- Meanwhile, halve the lime. Slice the cucumber into 1/2cm half-moons. Pick the mint leaves from the stalks and roughly chop
- Add the cucumber to the large bowl with the juice from half the lime, half the mint and a pinch of salt and pepper (make it kid friendly: cut the cucumber into batons and serve as crudités on the side. Keep the lime and mint for garnish)
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add the peas and add a splash of water and cook for 2-3 mins, until piping hot. Season with salt to taste. Alternatively, cook the rice in the microwave as per pack instructions and warm the peas for 2-3 mins separately then serve on the side
Plate up
- Squeeze the remaining lime juice into the curry
- Serve the chickpea curry and rice into bowls, with the salad alongside. Garnish with the remaining mint
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