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!
The quantities provided above are averages only.
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
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• Add cream (see ingredients), baby broccoli and the brown sugar to the pan. Simmer until veggies are tender, 5-6 minutes.
• Stir through baby leaves until wilted, 2 minutes. Season to taste.
• 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!