[Easy] NZ Baked Thai Green Chickpea Curry

Name: [Easy] NZ Baked Thai Green Chickpea Curry with Basmati Rice & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Coconut Cream; 1 sachet Coriander; 1 packet Garlic Paste; 1 packet Green beans; 1 packet baby leaves; 1 packet Basmati Rice; 1 Carrot; 1 packet Thai Green Curry Paste; 1 tin Chickpeas; 1 packet roasted peanuts

with Basmati Rice & Peanuts

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Tags:

Easy

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

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Coconut Cream

1 sachet

Coriander

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Green beans

1 packet

baby leaves

1 packet

Basmati Rice

Carrot

1 packet

Thai Green Curry Paste

1 tin

Chickpeas

1 packet

roasted peanuts

(May be present: Gluten, Milk, Tree nuts, Sesame, Soy. )

Nutrition Values

Calories593 kcal

Energy (kJ)2480 kJ

Fat12.1 g

of which saturates2.1 g

Carbohydrate89 g

of which sugars7.6 g

Dietary Fibre17.2 g

Protein24.1 g

Sodium638 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.

Cooking Steps

Boil the kettle. Preheat the oven to 240°C/220°C fan-forced. Drain and rinse the chickpeas. Thinly slice the carrot into rounds. Trim the green beans and slice in half. In a medium 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.

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.

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

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