Mild Chickpea & Pepper Curry with Speedy Brown Rice & Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 handful of fresh mint
150g peas
1 cucumber
2 tbsp ground almonds (Nuts)
30g creamed coconut
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)
460g chickpeas

(Chickpeas, water, salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
200g passata

(tomatoes, salt, citric acid)
1 onion

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	414Kcal
	466kJ	1733kJ
Fat	4.0g	15g
of which saturates	1.6g	6.0g
Carbohydrates	11g	42g
of which sugars	1.9g	7.1g
Protein	3.7g	14g
Salt	0.34g	1.3g
Fibre	3.4g	13g

Back

Vegan Prep in 10 1/3 daily fibre New 8 plants Low sat fat Family favourite

Mild Chickpea & Pepper Curry with Speedy Brown Rice & Cucumber Salad

Prep time: 10 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

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 cucumbers on the side as crunchy crudités for little ones.

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

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 mins, until softening. Season with salt and pepper

Simmer the curry

Stir in the ginger & garlic paste and korma paste(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, ground almonds and 300ml water. Bring to a simmer, stirring until the coconut is dissolved, then simmer for 6-7 mins, until thickened slightly

Make the salad & heat the rice

Meanwhile, slice the cucumber into 1/2cm half-moons. Pick the mint leaves from the stalk then roughly chop
Add the cucumber to the large bowl with 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 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. Then add the peas with a splash of water and cook for 2-3 mins, until piping hot and cooked through. (Alternatively, cook the rice in the microwave as per pack instructions and warm the peas separately)