A gently-spiced, plant-based full-of-goodness curry with chickpeas, coconut milk and turmeric is served with coriander-basmati rice and a carrot sambal. Dolloped with a refreshing vegan cucumber raita and sided with crunchy poppadoms for scooping. Low effort, big impact!
UCOOK’s Ready-to-heat Masala Curry
UCOOK’s Ready-to-heat Masala Curry
with white basmati rice, chickpeas & coconut yoghurt raita
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Coconut Yoghurt
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon Juice
- Poppadoms
- Spring Onion
- Spring Onions
- UCOOK Masala Chickpea Curry
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HEAT TO EAT
See cooking instructions on the masala chickpea curry packaging. When it’s done heating, add seasoning, and stir.
QUICK PREP
Whilst the curry is heating, rinse the rice. Rinse, pick, and roughly chop the coriander. Trim, peel, and grate ½ the carrot. Grate the cucumber and squeeze out all the liquid using a clean kitchen towel. Trim and finely slice the spring onion. De-seed and finely slice the chilli.
BASMATI RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork and cover.
VEGAN RAITA
In a bowl, combine the coconut yoghurt with the grated cucumber and seasoning. Set aside.
CARROT SAMBAL
In a separate bowl, place the grated carrot and the sliced spring onions (to taste). Drizzle with the lemon juice, and season. Toss and set aside.
POPPADOMS
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
EAT UP!
Serve up a bowl of steaming coriander rice and top with the chickpea curry. Dollop over the raita and sprinkle over the sliced chilli (to taste). Serve the carrot sambal and crispy poppadoms on the side. Garnish with the remaining coriander. Wow, Chef!
UCOOK Masala Chickpea Curry - 1
White Basmati Rice - 100ml
Fresh Coriander - 4g
Carrot - 120g
Cucumber - 50g
Spring Onion - 1
Fresh Chilli - 1
Coconut Yoghurt - 40ml
Lemon Juice - 15ml
Poppadoms - 2
HEAT TO EAT
See cooking instructions on the masala chickpea curry packaging. When it’s done heating, add seasoning, and stir.
QUICK PREP
Whilst the curry is heating, rinse the rice. Rinse, pick, and roughly chop the coriander. Trim, peel, and grate the carrot. Grate the cucumber and squeeze out all the liquid using a clean kitchen towel. Trim and finely slice the spring onion. De-seed and finely slice the chilli.
BASMATI RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork and cover.
VEGAN RAITA
In a bowl, combine the coconut yoghurt with the grated cucumber and seasoning. Set aside.
CARROT SAMBAL
In a separate bowl, place the grated carrot and the sliced spring onions (to taste). Drizzle with the lemon juice, and season. Toss and set aside.
POPPADOMS
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
EAT UP!
Serve up a bowl of steaming coriander rice and top with the chickpea curry. Dollop over the raita and sprinkle over the sliced chilli (to taste). Serve the carrot sambal and crispy poppadoms on the side. Garnish with the remaining coriander. Wow, Chef!
UCOOK Masala Chickpea Curry - 2
White Basmati Rice - 200ml
Fresh Coriander - 8g
Carrot - 120g
Cucumber - 100g
Spring Onion - 1
Fresh Chilli - 1
Coconut Yoghurt - 80ml
Lemon Juice - 30ml
Poppadoms - 4
HEAT TO EAT
See cooking instructions on the masala chickpea curry packaging. When it’s done heating, add seasoning, and stir.
QUICK PREP
Whilst the curry is heating, rinse the rice. Rinse, pick, and roughly chop the coriander. Trim, peel, and grate ¾ the carrot. Grate the cucumber and squeeze out all the liquid using a clean kitchen towel. Trim and finely slice the spring onions. De-seed and finely slice the chillies.
BASMATI RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork and cover.
VEGAN RAITA
In a bowl, combine the coconut yoghurt with the grated cucumber and seasoning. Set aside.
CARROT SAMBAL
In a separate bowl, place the grated carrot and the sliced spring onions (to taste). Drizzle with the lemon juice, and season. Toss and set aside.
POPPADOMS
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
EAT UP!
Serve up a bowl of steaming coriander rice and top with the chickpea curry. Dollop over the raita and sprinkle over the sliced chilli (to taste). Serve the carrot sambal and crispy poppadoms on the side. Garnish with the remaining coriander. Wow, Chef!
UCOOK Masala Chickpea Curry - 3
White Basmati Rice - 300ml
Fresh Coriander - 12g
Carrot - 240g
Cucumber - 150g
Spring Onions - 2
Fresh Chillies - 2
Coconut Yoghurt - 120ml
Lemon Juice - 45ml
Poppadoms - 6
HEAT TO EAT
See cooking instructions on the masala chickpea curry packaging. When it’s done heating, add seasoning, and stir.
QUICK PREP
Whilst the curry is heating, rinse the rice. Rinse, pick, and roughly chop the coriander. Trim, peel, and grate the carrot. Grate the cucumber and squeeze out all the liquid using a clean kitchen towel. Trim and finely slice the spring onions. De-seed and finely slice the chillies.
BASMATI RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ the chopped coriander, fluff with a fork and cover.
VEGAN RAITA
In a bowl, combine the coconut yoghurt with the grated cucumber and seasoning. Set aside.
CARROT SAMBAL
In a separate bowl, place the grated carrot and the sliced spring onions (to taste). Drizzle with the lemon juice, and season. Toss and set aside.
POPPADOMS
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
EAT UP!
Serve up a bowl of steaming coriander rice and top with the chickpea curry. Dollop over the raita and sprinkle over the sliced chilli (to taste). Serve the carrot sambal and crispy poppadoms on the side. Garnish with the remaining coriander. Wow, Chef!
UCOOK Masala Chickpea Curry - 4
White Basmati Rice - 400ml
Fresh Coriander - 15g
Carrot - 240g
Cucumber - 200g
Spring Onions - 2
Fresh Chillies - 2
Coconut Yoghurt - 160ml
Lemon Juice - 60ml
Poppadoms - 8
Woolies Products in this dish
