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Creamy Chickpea & Spinach Curry

Creamy Chickpea & Spinach Curry

with Basmati Rice & Mint Yoghurt

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When the days are cold and the nights are long it's curry's time to shine! This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas and veggies cooked in a creamy, mildly spiced sauce plus a cooling mint yoghurt to finish it off.

Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

courgette

1 bag

green beans

1 knob

ginger

2 clove

garlic

1 tin

chickpeas

1 tub

tandoori paste

⅔ tin

tomato paste

1 pinch

chilli flakes

½ bottle

pure cream

(ContainsMilk)

1 bunch

mint

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 cup

water (for the curry)

2 tsp

brown sugar

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat42.9 g
of which saturates19.6 g
Carbohydrate88 g
of which sugars12 g
Dietary Fibre0 g
Protein17.7 g
Cholesterol0 mg
Sodium1240 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the courgette into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Drain and rinse the chickpeas.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the courgette, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the courgette has softened, 3-4 minutes.

4

Add the pure cream (see ingredients list), green beans, brown sugar and the salt to the frying pan. Simmer until the veggies are tender, 5-6 minutes. While the curry is simmering, pick and finely chop the mint leaves. In a small bowl, combine the chopped mint with the Greek yoghurt and a pinch of salt and pepper.

5

Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.

6

Divide the basmati rice between bowls and top with the creamy chickpea and spinach curry. Top with the mint yoghurt and sprinkle with a pinch of chilli flakes (if using).