Chickpea korma with peas
Mild, nutty and creamy, with chickpeas in a korma-style sauce thickened by ground almonds. A calm curry for a quiet night in.
- Time
- 15 min, then 8 h in the slow cooker
- Serves
- 2
- Kind
- Curry
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Chop the onion finely, crush the garlic and peel and grate the ginger. Drain and rinse the chickpeas.
- Put the onion, garlic, ginger, chickpeas, ground almonds, garam masala, turmeric and cumin in the slow cooker. Crumble in the stock cube and add 150 ml of water. Stir well.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours.
- About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
- For the last 20 to 30 minutes, stir in the coconut milk and the frozen peas.
- Mash a few chickpeas against the side of the pot to thicken the sauce, then season with salt and pepper. Serve over the rice.
Tip If the sauce looks thick when you add the peas, stir in a splash of hot water. Ground cashews can replace the almonds.
Per portion
| Energy | 1124 kcal |
| Protein | 36 g |
| Carbohydrate | 118 g |
| of which sugars | 13 g |
| Fat | 54 g |
| of which saturates | 32 g |
| Fibre | 21 g |
| Salt | 2.71 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas2 tins
- onion1
- garlic3 cloves
- ginger20 g
- ground almonds40 g
- garam masala2 tsp
- turmeric1 tsp
- cumin1 tsp
- vegetable stock cube1
- coconut milk1 tin
- frozen peas100 g
- rice150 g
