Hummus Curry
This one genuinely blew our minds the first time we made it. Hummus curry sounds like a wild idea, but trust us on this one, it's creamy, deeply spiced and absolutely delicious. The hummus melts into the sauce and gives it this rich, velvety texture that feels way more indulgent than it has any right to for a 15-minute dinner. Chickpeas, tomatoes, garlic, ginger and a good curry paste all come together into something that tastes like it's been simmering for hours. Make it tonight, you'll be so glad you did.
Before You Start
- Large pan or heavy-bottomed pot
- Colander (for draining chickpeas)
- Microwave (for rice bag)
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 1 tbsp mango chutney
- 1 onion
- 4 tbsp store-bought curry paste (of your choice)
- 1 x 400g can of chopped tomatoes
- 100ml water
- 200g store-bought hummus
- 100g spinach
- 10g coriander
- salt to taste
- pepper to taste
- 1 x 200g microwave bag of basmati rice
- 5 coriander leaves
- 1 x 400g can of chickpeas
- 2 tbsp crispy onions
- 2 chapati
- chilli flakes to taste
Method
Prepare the curry
- Peel, halve and finely dice the onion
- Warm the oil in the pan over a medium heat
- Add the diced onion and a pinch of salt to the pan and stir for 3-4 minutes
- Add the garlic puree, ginger puree and curry paste to the pan and stir for 1 minute
- Drain the chickpeas, add them to the pan and stir for 1 minute
- Add the chopped tomatoes and water and simmer for 5 minutes
Prepare the rice
- Cook rice according to packet instructions
Finish the curry
- Pick the coriander leaves
- Add the mango chutney and hummus to the pan and stir into the curry
- Taste and season with salt, pepper and chilli flakes
- Add the coriander and spinach to the pan and fold into the curry
Time to serve
- Split the rice into 2 bowls, spoon over the curry, garnish with crispy onions and coriander leaves and serve immediately with chapatis
Tips & Variations
- Use a good curry paste: The paste is doing a lot of the heavy lifting here flavour-wise, so go for one you actually like the taste of. We love a madras or a tikka masala paste for this one.
- Don't skip the simmer: Even though this is a 15-minute recipe, giving the tomatoes and chickpeas that 5 minutes to bubble away makes a real difference. It deepens the flavour and brings everything together properly.
- Make it your own: Henry always throws in a big handful of spinach right at the end. It wilts down in about a minute and makes it feel a bit more substantial. A squeeze of lemon over the top before serving is also a game changer.
Why This Works
The trick here is the hummus doing double duty as both a thickener and a flavour builder. It adds a nuttiness and creaminess that you just don't get from coconut milk or cream alone. We find that stirring it in off the heat at the end keeps it smooth and stops it splitting, so don't skip that step.