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!
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 Gluten, 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
Instructions
• 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!
