Chickpea Korma with Spiced Rice and Kasundi Yoghur

Chickpea Korma with Spiced Rice and Kasundi Yoghur

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 17, 2019.


Chickpea Korma

  • 1 brown onion
  • 1 tomato
  • 1 can chickpeas
  • 200g diced pumpkin
  • 1 clove minced garlic
  • 1 Tbsp tomato paste
  • 1 pack korma paste
  • 1 can coconut milk
  • ½ bunch kale

Spiced Rice

  • 1 pack rice spices
  • ¾ cup jasmine rice
  • 1 cup + 2 Tbsp water

To Serve

  • 1½ Tbsp kasundi
  • 150g yoghurt

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook pumpkin Preheat oven to 230°C. Thinly slice onion and dice tomato 1cm. Drain and rinse chickpeas. Toss pumpkin with a drizzle of oil on a lined oven tray. Season and roast for about 15 minutes, until tender. Turn once to ensure even cooking.
  2. Cook rice Heat a drizzle of oil in a medium pot on medium heat and cook rice spices for about 1 minute, until fragrant. Add rice, water and a pinch of salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. Start korma Heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for 2-3 minutes, until softened. Add garlic, tomato paste and korma paste and cook a further 1-2 minutes, until fragrant. Add tomato and chickpeas and cook for about 2 minutes, until tomatoes soften.
  4. Finish korma Add coconut milk, reduce heat to low-medium and simmer for about 8 minutes, until thickened. Finely chop kale and stir through, along with roasted pumpkin, and cook for about 1 minute, until warmed through. Season
  5. Make kasundi yoghurt In a small bowl, combine kasundi and yoghurt.
  6. Serve rice topped with chickpea korma. Dollop with kasundi yoghurt.