Hummus Curry

0:15 m

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. If you're looking for speedy lunch ideas, this a great vegan recipe to try!

Start cooking ➞




For the curry

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp ginger purée<item-todo-done><item-todo-done>1 tbsp mango chutney<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>4 tbsp store-bought curry paste (of your choice)<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>200g store-bought hummus<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done>1 x 200g microwave bag of basmati rice<item-todo-done><item-todo-done>5 coriander leaves<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done>

To serve

<item-todo-done>2 tbsp crispy onions<item-todo-done><item-todo-done>2 chapati<item-todo-done><item-todo-done> chilli flakes to taste<item-todo-done>

Before you start

Frying pan | Microwave

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
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