Chickpea curry with pickled cucumber
This chickpea curry with pickled cucumber has just the right mix of warm, creamy, spicy and fresh flavours. The chickpea curry is easy to make, satisfyingly filling and packed with Indian flavours, while the pickled cucumber adds a refreshing contrast. Serve with basmati rice, mango chutney and, if you like, naan for a complete vegan curry without much fuss. Comfort food with a fresh twist.DinnerCurry2-3 servings25 minutes preparation
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This is how you make it
- Cut the cucumber into half-moon slices. Mix with the Genmai Su, water and a pinch of salt. Leave to marinate.
- Cook the basmati rice according to the package instructions.
- Meanwhile, finely chop the onion and tomato.
- Heat a splash of oil in a pan and sauté the onion over medium heat until softened.
- Add the tandoori curry paste and cook briefly.
- Drain the chickpeas and add them to the pan together with the tomato and coconut milk.
- Stir well and leave the curry to simmer gently for about 10 minutes.
- If desired, heat the naan according to the package instructions.
- Divide the rice between the plates and spoon the chickpea curry alongside.
- Serve with the pickled cucumber, mango chutney and naan, if desired.
