Hummus Curry
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
Ingredients
For the Base
<item-todo-done>1 onion<item-todo-done><item-todo-done>2 large garlic cloves<item-todo-done><item-todo-done>2 ½cm piece of fresh ginger<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 400g tins of chickpeas<item-todo-done><item-todo-done>120g store-bought curry paste (of your choice)<item-todo-done><item-todo-done>200g hummus<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Rice
<item-todo-done>2 portions of basmati rice<item-todo-done>
To Serve
<item-todo-done> toasted cashews<item-todo-done><item-todo-done> handful of coriander leaves<item-todo-done><item-todo-done> plant-based Naan bread<item-todo-done>
Before you start
Large frying pan with high size | Colander
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
Prepare the rice
- Cook the rice according to instructions on the packet
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