Hummus Curry

Super simple
0:25 m
12 ingredients

Ever wondered how to take your Hummus game to the next level. Try making our Creamy Hummus Korma. This comforting classic gets a middle eastern-twist by adding velvety hummus to create a rich and silky sauce. Serve in the centre of the table with plenty of plant-based naan or spoon into balti dishes and top with fresh coriander and toasted cashews.

Serves: 4

Ingredients

For the Base

1 onion
2 large garlic cloves
2 ½cm piece of fresh ginger
1 green chilli
2 tbsp vegetable oil
2 400g tins of chickpeas
120g store-bought curry paste (of your choice)
200g hummus
salt and pepper to taste

For the Rice

2 portions of basmati rice

To Serve

toasted cashews
handful of coriander leaves
plant-based Naan bread

Before you start

Large frying pan with high size | Colander

Step 1

Prepare the base

Peel and finely chop the onion
In a large saucepan, heat 3 tbsp of veg oil over medium to low heat. Once hot, add the onion with 1 tsp salt and saute for about 8 minutes until soft. Mince the garlic and ginger and finely chop the green chilli. Add them to the onion and saute for 1 minute to release the delicious aromas. Add the curry paste and cook for a further 2 minutes. Drain the chickpeas and add them to the pan along with the hummus and 300ml water. Bring to a simmer and cook for 5 minutes

Ingredients

1 onion
2 large garlic cloves
2 ½cm piece of fresh ginger
1 green chilli
2 tbsp vegetable oil
2 400g tins of chickpeas
120g store-bought curry paste (of your choice)
200g hummus
salt and pepper to taste

Step 2

Prepare the rice

Cook the rice according to instructions on the packet

Ingredients

2 portions of basmati rice

Step 3

Time to serve

Divide the rice between two bowls, spoon over the curry
Garnish with toasted cashews, fresh coriander and naan breads for scooping the sauce

Ingredients

toasted cashews
handful of coriander leaves
plant-based Naan bread