Laksa Chick Pea Curry (World Food Programme)


Ingredients (10 portions)

Amount Measure Name
20 ml20mlSunflower oil
150 g150gKnorr Blue Dragon Laksa Curry Paste 1.1kg
900 g900gChickpeas canned in water
200 g200gOnions diced
200 g200gButton mushrooms thinly sliced
200 g200gYellow peppers
200 g200gSweet corn, canned in water drained & blanched
200 g200gGreen beans topped, tailed then blanched
150 g150gButter beans canned in water
500 ml500mlSkimmed milk
10 g10gCornflour mixed with a little milk to form slurry
     mixed with a little milk to form a slurry
30 g30gCoriander, chopped


Advance Preparation
Warm serving bowls. Prepare ingredients as directed.

1. Heat the oil in a suitable pan over a medium heat, add the paste and fry until aroma is released.

2. Add the chickpeas and onions, mushrooms and peppers continue to fry for 3 minutes.

3. Add the remaining vegetables and continue to fry for a further 2 minutes.

4. Add the milk and mix well, bring to the boil. Add the cornflour slurry and bring back to the boil. Cook until chicken is thoroughly heated through.

5. Decant into serving or holding dish with chopped coriander sprinkled on top.

Service Hint
Serve with a portion of KNORR Long Grain Rice.

recipe number: 1-EN-152591 recipe code: R0040995
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr