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