Chickpea & carrot curry with rice

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A budget family dinner for four using the exact quantities in the MynRecipes dinner plans.

Makes: 4 portions · Estimated time: 35–40 minutes · Equipment: Hob. Adjust for household appetites.

Cooking times are estimates; check doneness and follow packet instructions.

Ingredients for four

Rice, pasta and lentils are weighed dry. Canned beans, chickpeas and tuna use drained weights. Fresh vegetables use prepared weights.

  • 300 g Dry easy-cook rice
  • 480 g Tinned chickpeas, drained
  • 150 g Onions, peeled
  • 200 g Carrots, trimmed
  • 400 g Tinned chopped tomatoes with juice
  • 15 ml Sunflower oil
  • 8 g Mild curry powder
  • 150 ml water for the sauce, plus water for rice

How to make it

  1. Cook the rice in a separate pan following its packet instructions.
  2. Dice the onion and carrot. Heat the oil in a large saucepan; cook the vegetables over a medium heat for 8–10 minutes, stirring.
  3. Stir in the curry powder for 30 seconds. Add the tomatoes, drained chickpeas and 150 ml water. Simmer for 15–20 minutes until the carrots are tender, adding a little water if needed.
  4. Divide the curry and freshly cooked rice into four portions.

Shopping and the dinner plan

These quantities match our budget-plan shopping lists. Whole-pack prices, sources, date and the fresh-vegetable yield allowance are shown in the linked plans. Optional extras, substitutions and serving changes need a new cost calculation.

Allergens and storage

Check every product label, including stock and spice mixes. Depending on the recipe and products, allergens can include wheat/gluten, milk, celery, fish or eggs. This recipe has not been screened for allergies.

Follow the Food Standards Agency guidance: cool ordinary cooked leftovers and refrigerate within two hours; eat within 48 hours or freeze. Cool cooked rice quickly, ideally within one hour, refrigerate for no more than 24 hours before reheating, and reheat once until steaming hot.

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