Curry rice bowl

Ingredients

voor 10 personen

For 10 people – main course

800 g Marie Thumas Curry Vegetable Mix

Black & white sesame rice

1 kg basmati rice (dry)
1.8 L water or vegetable stock
40 g white sesame seeds
40 g black sesame seeds
40 ml neutral oil
Salt, to taste

Crunchy roasted purple curry chickpeas

1 kg cooked purple chickpeas, well drained
30 g purple curry mix (for coating)
60 ml vegetable oil
Salt, to taste

Garnish

50 g microgreens

Preparation

1. Black & white sesame rice

Rinse the basmati rice thoroughly. Cook with water or vegetable stock and salt until just tender. Lightly toast the white and black sesame seeds in a dry pan. Fold the sesame seeds and neutral oil into the warm rice. Keep warm for service.

2. Curry sauce

Heat the Marie Thumas Curry Vegetable Mix gently. If needed, adjust the consistency with a splash of water or stock. Hold hot.

3. Crunchy roasted chickpeas

Toss the drained chickpeas with vegetable oil, a light coating of purple curry mix, and salt. Roast at 190°C for 25–30 minutes, stirring halfway, until golden and crunchy. Keep dry and crisp for service.

4. Assembly

Serve the sesame rice. Spoon the curry alongside or lightly over the rice. Top with crunchy roasted chickpeas. Finish with microgreens.