Vegetable curry with chickpea basmati rice

An aromatic, vegetable-packed curry with a fragrant chickpea-flecked rice from home cooks Angela Wilson and Sunny Mattu
Vegetable curry with chickpea basmati rice
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the vegetable curry

  • 5 cm piece root ginger, peeled and roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 small green finger chillies, roughly chopped
  • 1 tsp whole cumin seeds
  • 1 tsp whole coriander seeds
  • 3 tbsp vegetable oil
  • 2 small white onions, finely chopped
  • 1 x 400 g can chopped tomatoes
  • 1 tsp madras curry powder
  • salt and black pepper
  • 1 small cauliflower, broken into small florets
  • 2 carrots, sliced
  • about 150 g mangetout
  • 1 red peppers, thinly sliced
  • 1 yellow peppers, thinly sliced
  • 1 tsp garam masala
  • 1 tsp mango pickle
  • 1 small bunches coriander, chopped

For the chickpea basmati rice

  • 2 tbsp unsalted butter
  • 1 large white onion, finely chopped
  • 1 cloves garlic, crushed
  • 1/2 tsp cumin seeds
  • 1 small cinnamon stick
  • 2 cardamom pods, lightly crushed
  • 400 g basmati rice
  • 1 x 400 g can chickpeas, drained
  • 650 ml water

Tips and Suggestions

Instead of butter try using a lower fat spread or olive oil for the chickpea basmati rice. For more information on healthier eating see eatwell.gov.uk

Method

1. For the vegetable curry: put the ginger, garlic and chillies into a pestle and mortar and pound together to form a paste.

2. Heat a small frying pan over a medium heat and dry-fry the cumin and coriander seeds for 1-2 minutes until lightly toasted. Tip into the pestle and mortar and pound together with the paste.

3. Heat the vegetable oil in a large pan over a medium heat and fry the onions for 5 minutes until softened and lightly browned. Tip the paste from the pestle and mortar into the pan and fry for 1-2 minutes.

4. Pour in the tinned tomatoes, stir in the curry powder and season with salt and black pepper.

5. Simmer the curry for 5 minutes or until the oil rises to surface and turns a dark orange colour then stir in the cauliflower and carrots. Cover and simmer for 5 minutes.

6. Stir in the mangetout and simmer for 5 minutes then add the peppers and simmer for a further 2-3 minutes.

7. Remove the pan from the heat and stir in the garam masala, mango pickle and chopped coriander.

8. For the chickpea basmati rice: melt the butter in a large pan over a medium-high heat and fry the onions in the butter for 5 minutes or until softened and golden-brown at the edges.

9. Stir in the garlic and spices and fry for 1 minute until fragrant then tip in the rice and stir to coat with the oil and spices.

10. Pour in the water and chickpeas and bring to boil then turn the heat down to low, cover with a lid and simmer very gently for 15-20 minutes, or until all the water has been absorbed.

11. Serve the vegetable curry with the chickpea basmati rice alongside.

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