Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

HUMMUS CURRY

HUMMUS CURRY
HUMMUS CURRY

Yep, you read that right. Hummus Curry. Now before you think we’ve lost our goddamn minds, hear us out. Remember our Hummus Pasta recipe? Well, we’ve upped the ante and created this beautiful new addition to our collection of chickpea-rich recipes. What can we say? We're hummus-obsessed. It sounds like it wouldn't work...but it works so well. See for yourself.

Ingredients
Method

Ingredients

Curry

  • 1 tbsp coconut oil
  • 1 large onion
  • 1 small red chilli
  • 2 cloves garlic
  • 2 inches fresh ginger
  • 1 tbsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 tsp tomato puree
  • 1 x 400g can chopped tomatoes
  • 200ml water
  • 1 x 400g can chickpeas
  • 1 tbsp mango chutney
  • 200g hummus
  • 100g spinach
  • Salt and pepper to taste
  • 5g coriander

To Serve

  • 2 x 250g bag brown basmati rice

Equipment

  • Large pan
  • Grater
  • Colander

Method

  1. 1.

    Prepare the ingredients. Peel and dice the onion. Trim, halve, deseed and dice the chilli. Peel and grate the garlic and ginger. Drain the chickpeas.

  2. 2.

    Start to cook. Warm the coconut oil in a pan over a medium heat. Add the onions to the pan with a pinch of salt and stir for 4-5 minutes. Add the chilli, garlic and ginger and stir for 2 minutes.

  3. 3.

    Add the spices to the pan and stir for a further 2 minutes. Add the tomato purée and stir for 1 minute. Add the chopped tomatoes to the pan, half-fill the can from the tomatoes with the water and add that to the pan too, stir to combine and simmer for 2-3 minutes.

  4. 4.

    Add the chickpeas to the pan and stir for 2 minutes. Add the mango chutney and hummus and stir for 2-3 minutes to combine. Add the spinach and fold it into the pan until well slightly wilted.

  5. 5.

    Taste the curry and season to perfection with salt and pepper.

  6. 6.

    Serve it up! Prepare the rice according to packet instructions. Spoon the rice into the bowls, then spoon curry over the rice. Sprinkle over the coriander and serve immediately.