eCook Meal
Velvety Butter Chickpea Curry
with almonds, coconut cream & crispy poppadoms
Get that aromatic butter curry experience you’ve been craving, but this time it’s completely meat-free! Thickened with coconut cream, loaded with spinach and marinated chickpeas, flecked with fresh mint, and paired with nourishing brown basmati rice, this dish is as comforting as it is beautiful!
Serving guide
Choose your portion size.
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a medium-sized bowl, mix together ½ tsp of curry paste and a drizzle of oil. Add the rinsed Chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add the grated Garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadom for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring Onion. Scoop it up with the crispy Poppadom. Wow, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Add the rinsed Chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring Onion. Scoop it up with the crispy poppadoms. Wow, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 1 ½ tsps of curry paste and a drizzle of oil. Add the rinsed Chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 180ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chickpeas. Replace the lid and simmer for 7-8 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring Onion. Scoop it up with the crispy poppadoms. Wow, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 2 tsps of curry paste and a drizzle of oil. Add the rinsed Chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN POPPADOMS
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chickpeas. Replace the lid and simmer for 7-8 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
GRUB’S UP!
Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring Onion. Scoop it up with the crispy poppadoms. Wow, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Velvety Butter Chickpea Curry?
The preparation time for Velvety Butter Chickpea Curry with almonds, coconut cream & crispy poppadoms is between 15 and 30 minutes.
What is the total time required to make Velvety Butter Chickpea Curry with almonds, coconut cream & crispy poppadoms?
The total time required to make Velvety Butter Chickpea Curry with almonds, coconut cream & crispy poppadoms is between 35 and 50 minutes.
How many servings does Velvety Butter Chickpea Curry provide?
4 servings
What are the main ingredients in Velvety Butter Chickpea Curry?
Almonds, Brown Basmati Rice, Chickpeas, Coconut Cream, Fresh Mint, Garlic, Indian Butter Curry Paste, Onion, Poppadom, Spinach, Spring Onion, Tomato
What is the nutritional information of Velvety Butter Chickpea Curry?
Calories: 871, Carbs: 111 grams, Fat: grams, Protein: 28 grams, Sugar: 15 grams, Salt: 823 grams
How do I prepare Velvety Butter Chickpea Curry?
MARINATING & TOASTING: In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Add the rinsed chickpeas to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. THE CURRY BASE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally. GRUB’S UP!: Make a bed of nutty basmati and smother in creamy butter chickpea curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef! GET THE BASMATI GOING: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat, and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, stir through the coconut cream and chickpeas. Replace the lid and simmer for 6-7 minutes until the chickpeas are heated through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat. GOLDEN POPPADOMS: When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel.
What should be prepared from my kitchen to make Velvety Butter Chickpea Curry?
Almonds, Brown Basmati Rice, Chickpeas, Coconut Cream, Fresh Mint, Garlic, Indian Butter Curry Paste, Onion, Poppadom, Spinach, Spring Onion, Tomato
How many calories does Velvety Butter Chickpea Curry have?
871 calories
How much fat content does Velvety Butter Chickpea Curry have?
grams