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Sri Lankan Chickpea Curry

Sri Lankan Chickpea Curry

with Garlic Rice & Toasted Coconut

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If we had to list our favourite things about Sri Lankan food, we’d be here all night. But one of the best things is the variety of vegetarian options available – there are so many ways to make veggies and legumes exciting! This chickpea curry uses a mild yet flavourful paste, plus tomatoes and a dash of cream to create a warm, comforting dish.

Tags:Veggie
Allergens:MilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 packet

basmati rice

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

1 packet

shredded coconut

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

1

brown onion

1

carrot

1

tomato

1 bunch

broccolini

½

lemon

1 tin

chickpeas

1 sachet

Sri Lankan spice blend

1 packet

tomato paste

1 tin

coconut cream

1 sachet

vegetable stock powder

1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the sauce)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3193 kJ
Fat20.5 g
of which saturates13.2 g
Carbohydrate109.9 g
of which sugars18.9 g
Dietary Fibre0 g
Protein24.2 g
Cholesterol0 mg
Sodium2196 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. TIP: The coconut burns easily so keep an eye on it!

3

Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Cut the broccolini into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges. Drain the chickpeas.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minutes. Add the chickpeas and cook until tender, 2-3 minutes.

5

Add the broccolini, coconut cream, vegetable stock powder, water (for the sauce), a generous squeeze of lemon juice, the lemon zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Season with salt and pepper.

6

Divide the garlic rice between bowls. Top with the Sri Lankan chickpea curry. Garnish with the toasted coconut. Sprinkle with a pinch of chilli flakes (if using). Serve with any remaining lemon wedges.