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Easy Baked Thai Green Chickpea Curry

Easy Baked Thai Green Chickpea Curry

with Basmati Rice & Peanuts

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Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with our new method for rapid rice and chickpea chunks that add a moreish bite as they soak up the rich coconut sauce. Top it off with addictively crunchy peanuts and you've got yourself an easy way to enjoy a taste of Thailand at home.

Unfortunately, this week's broccolini was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!

Tags:VeggieSpicyEasyQuick Prep
Allergens:SoyGlutenPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

chickpeas

1

carrot

1 bag

green beans

1 tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts)

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 tin

coconut cream

1 packet

basmati rice

(May be presentPeanuts, Milk, Gluten, Soy, Sesame, Tree Nuts)

1 bag

baby spinach leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be presentMilk, Gluten, Soy, Sesame, Tree Nuts)

1 bunch

coriander

Not included in your delivery

Olive Oil

½ cup

water (for the curry)

½ tbs

rice wine vinegar

½ tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3920 kJ
Fat43.2 g
of which saturates25 g
Carbohydrate107 g
of which sugars17.1 g
Protein25.3 g
Sodium2138 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Preheat the oven to 240°C/220°C fan-forced. Drain and rinse the chickpeas. Thinly slice the carrot into rounds. Trim and roughly chop the green beans. In a baking dish, add the chickpeas, carrot, Thai green curry paste, garlic paste and a good drizzle of olive oil. Season with salt and pepper, toss to coat, then bake for 15 minutes. After the chickpeas have baked for 15 minutes, add the green beans, coconut cream and water (for the curry) to the baking dish. Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes.

2

While the curry is baking, half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.

3

Add the baby spinach leaves, rice wine vinegar and soy sauce to the curry. Stir to combine and season to taste.

4

Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts and tear over the coriander.