Indian Chickpea & Capsicum Curry
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Indian Chickpea & Capsicum Curry

Indian Chickpea & Capsicum Curry

with Baby Broccoli, Garlic Rice & Cashews

Enjoy a bowl of creamy and rich Indian curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashews to finish it all off, this delicious meal will beat your local takeaway joint!

Tags:
Veggie
Allergens:
Milk
cashews

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 Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

carrot

1

capsicum

½ bunch

baby broccoli

1 tin

chickpeas

1 packet

tomato paste

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 sachet

vegetable stock powder

½ packet

cream

(Contains Milk; )

1 packet

baby leaves

1 packet

mint

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 cup

water (for the curry)

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3933 kJ
Fat40.3 g
of which saturates18.7 g
Carbohydrate110.9 g
of which sugars16.8 g
Dietary Fibre21.2 g
Protein25.2 g
Sodium1308 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• While the rice is cooking, thinly slice carrot into half-moons. Slice capsicum. Trim baby broccoli, then cut into bite-sized chunks. Drain and rinse chickpeas.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and capsicum cook until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add remaining garlic, tomato paste, Bengal curry paste, Mumbai spice blend and vegetable stock powder. Cook, stirring, until fragrant, 1-2 minutes. • Add chickpeas and water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes.

4
4

• Add cream (see ingredients), baby broccoli and the brown sugar to the pan. Simmer until veggies are tender, 5-6 minutes.

5
5

• Stir through baby leaves until wilted, 2 minutes. Season to taste.

6
6

• Divide garlic rice between bowls and top with creamy Indian chickpea and capsicum curry. • Tear over mint and garnish with crushed roasted cashews to serve. Enjoy!