Recipe excerpt / manuscript recipe
At a glance
| Method | One-pan |
|---|---|
| Time | 12–15 minutes (approximate total time) |
| Serves | 4 |
| Added water | 50 ml safe water per batch |
Ingredients
- 2 × 400 g cans (about 480 g drained) Chickpeas
- 1 × 400 g tin Chopped tomatoes
- 1 × 400 ml tin Coconut milk
- 2 × 250 g pouches Cooked rice pouches
- 2 tsp Mild curry powder
- 1 tsp Garlic granules
- 1 tbsp Oil
- 50 ml Safe water
Method
01Warm the oil, curry powder and garlic for 20 seconds.
02Add the tomatoes, coconut milk and chickpeas. Bring to a simmer for 5 minutes.
03Stir in the rice and water. Cover and cook for the rice packet time, stirring until steaming hot throughout.
The useful trick
Choose curry powder instead of a large paste jar that needs refrigeration after opening. This is tikka-inspired rather than traditional tikka masala.
Choose curry powder instead of a large paste jar that needs refrigeration after opening. This is tikka-inspired rather than traditional tikka masala.
Options and swaps
Use a mild spice mix and put chilli at the table. Add canned peas in place of half the chickpeas for a different texture.
Allergens and storage
Allergens: Curry powder may contain mustard; check the coconut milk and rice labels.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.
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