eCook Meal
UCOOK’s Ready-to-heat Masala Curry
with white basmati rice, chickpeas & coconut yoghurt raita
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.90
for 4 servings · R43.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Coconut Yoghurt needs 160 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- UCOOK Masala Chickpea Curry
Shopping
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Frequently Asked Questions
What is the preparation time for UCOOK’s Ready-to-heat Masala Curry?
The preparation time for UCOOK’s Ready-to-heat Masala Curry with white basmati rice, chickpeas & coconut yoghurt raita is between 25 and 30 minutes.
What is the total time required to make UCOOK’s Ready-to-heat Masala Curry with white basmati rice, chickpeas & coconut yoghurt raita?
The total time required to make UCOOK’s Ready-to-heat Masala Curry with white basmati rice, chickpeas & coconut yoghurt raita is between 30 and 35 minutes.
How many servings does UCOOK’s Ready-to-heat Masala Curry provide?
4 servings
What are the main ingredients in UCOOK’s Ready-to-heat Masala Curry?
Carrot, Chilli, Coconut Yoghurt, Cucumber, Fresh Coriander, Lemon Juice, Poppadom, Spring Onion, UCOOK Masala Chickpea Curry, White Basmati Rice
What is the nutritional information of UCOOK’s Ready-to-heat Masala Curry?
Calories: 750, Carbs: 125 grams, Fat: grams, Protein: 22.7 grams, Sugar: 19.9 grams, Salt: 1357 grams
How do I prepare UCOOK’s Ready-to-heat Masala Curry?
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! 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. HEAT TO EAT: See cooking instructions on the masala chickpea curry packaging. When it’s done heating, add seasoning, and stir. 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. 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. 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.
What should be prepared from my kitchen to make UCOOK’s Ready-to-heat Masala Curry?
Carrot, Chilli, Coconut Yoghurt, Cucumber, Fresh Coriander, Lemon Juice, Poppadom, Spring Onion, UCOOK Masala Chickpea Curry, White Basmati Rice
How many calories does UCOOK’s Ready-to-heat Masala Curry have?
750 calories
How much fat content does UCOOK’s Ready-to-heat Masala Curry have?
grams