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4
Easy
35 min
Published 2013
This magnificent curry can be made well in advance. Simply make the sauce and cook it without adding any of the vegetables. Cook the vegetables, then refresh them under cold water. When you want to eat, reheat the sauce and add the vegetables. Cook until the veg have warmed through, then serve.
COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and rinse the chickpeas in a colander. In the same colander, drain the rice then tip the rice and chickpeas back into the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side so that the rice can fluff up ready to eat.
MEANWHILE, PEEL AND FINELY CHOP the onion. Heat