Description
A creamy, gently spiced chickpea korma made with a rich, aromatic sauce. Naturally high in fibre and a good source of protein, with mild, familiar flavours and a smooth texture suited to care settings.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
350g Eat Curious Dehydrated Pieces
1.05kg coconut milk
200g korma paste
800g chickpeas in water
800g brown rice
Instructions
- Hydrate Eat Curious Dehydrated Pieces: For this recipe, add 350g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add the coconut milk. Stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture.
- Add Eat Curious Pieces and the coconut milk used to hydrate the pieces. Stir in the korma paste and drained chickpeas.
- Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally to ensure the sauce thickens and the chickpeas soften.
- Stir in the double cream just before serving to create a rich, mild sauce.
- Serve hot accompanied by cooked brown rice.
Notes
Impact per serving: 0.69kg CO2. This recipe uses 27% less CO2 than a 100% meat recipe.
IDDSI Level 6 (Soft & Bite-Sized) : EC Pieces & Chickpeas: Ensure EC pieces are cut to a maximum of 15mm x 15mm. Chickpeas must be cooked until very soft and easily squashed with a fork. If chickpea skins are tough, they may need to be removed or lightly crushed. Brown Rice: Rice must be cooked until very soft and served with plenty of korma sauce so it is not dry or crumbly. It must not form a sticky ball. Texture Check: All components must be soft enough to be cut with the side of a fork.
IDDSI Level 5 (Minced & Moist) : Processing: Pulse the cooked korma (including pieces and chickpeas) in a food processor until particles are no larger than 4mm. Chickpea Skins: Ensure the processor breaks down the chickpea skins completely. Rice: The brown rice must also be processed to 4mm and thoroughly mixed with the korma sauce. Moisture: The final mixture must be moist and cohesive, holding its shape on a spoon but sliding off easily when tilted.
IDDSI Level 4 (puréed) : Total purée: Blend the korma and chickpeas in a high-speed blender until completely smooth. Sieve: It is essential to pass the mixture through a fine-mesh sieve to remove any remaining chickpea skins or fibres from the EC pieces. Rice: If serving with rice, the rice must be puréed separately with extra sauce or stock until smooth and lump-free. Compliance: The purée must be thick enough to sit in a mound and pass the IDDSI Fork Drip Test. It should not be runny or have any thin liquid separating.
- Category: Dehydrated Pieces
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 123kcal
- Sugar: 2.5g
- Sodium: 0.46mg salt
- Fat: 2.2g
- Carbohydrates: 15g
- Fiber: 3.9g
- Protein: 9.3g
