WEEK 7 – DINNER Arlene Molloy’s Veggie Korma with Chickpeas
Arlene Molloy from Greystones, Co Wicklow works as a Community Home Economist empowering families and communities to take control of their own lives and giving them the necessary tools to do so.
Serves 2 (each serving contains approximately 600 kcal)
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Prep: Cook: |
25 minutes 25 minutes |
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| Difficulty: | Medium | |
| Serves: | Serves 2 |
| Ingredients |
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| Rinse the rice in a sieve and put in a pan with 250ml of water and a pinch of salt (optional). Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice. This rice can sit happily for up to 30 minutes with the lid on. Cut the onion in half, then peel and finely chop. Peel the garlic and ginger and then finely grate. Cut the chilli in half, if using and scrape out the seeds, then finely chop. Cut the red pepper in half and remove the seeds and core, then cut into small chunks. Cut the tomatoes into small chunks. Drain the chickpeas and rinse well with water. Heat a wok or large non-stick frying pan over a medium to high heat. Add the oil and swirl it around, then tip in the onion and stir-fry for 2-3 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds. Stir the korma paste into the onion mixture and cook for 2 minutes. Add the red pepper, chilli and tomatoes and stir-fry for another 2 minutes. Pour in the coconut milk and then stir in the chickpeas. Season lightly with salt (optional) and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes until well reduced and thickened. Turn off the heat, stir in the spinach to wilt with the peas. Cut two wedges out of the lime to garnish and then squeeze in enough of the lime juice to taste. Ladle the veggie korma with chickpeas into bowls with the rice and add lime wedges to serve. |
| 1 lime |
| 100g baby spinach leaves |
| 80f frozen peas |
| 400g tin light coconut milk |
| 30g korma curry paste (30g) |
| 1 tablespoon rapeseed oil (15g) |
| 400g tin chickpeas |
| 3 ripe tomatoes |
| 1 red pepper |
| 1 mild red chilli (optional) |
| 4cm piece fresh root ginger |
| 1 garlic |
| 1 onion |
| 80g wholegrain rice |
directions
Rinse the rice in a sieve and put in a pan with 250ml of water and a pinch of salt (optional). Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice. This rice can sit happily for up to 30 minutes with the lid on.
Cut the onion in half, then peel and finely chop. Peel the garlic and ginger and then finely grate. Cut the chilli in half, if using and scrape out the seeds, then finely chop. Cut the red pepper in half and remove the seeds and core, then cut into small chunks. Cut the tomatoes into small chunks. Drain the chickpeas and rinse well with water.
Heat a wok or large non-stick frying pan over a medium to high heat. Add the oil and swirl it around, then tip in the onion and stir-fry for 2-3 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds.
Stir the korma paste into the onion mixture and cook for 2 minutes. Add the red pepper, chilli and tomatoes and stir-fry for another 2 minutes.
Pour in the coconut milk and then stir in the chickpeas. Season lightly with salt (optional) and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes until well reduced and thickened.
Turn off the heat, stir in the spinach to wilt with the peas. Cut two wedges out of the lime to garnish and then squeeze in enough of the lime juice to taste.
Ladle the veggie korma with chickpeas into bowls with the rice and add lime wedges to serve.
