Indian Chickpea & Asparagus Curry

Name: Indian Chickpea & Asparagus Curry with Garlic Rice & Crushed Peanuts
Total time: 30m
Yield: 2
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 carrot; 1 bunch asparagus; 1 tin chickpeas; 1 packet Tomato Paste; 1 packet Bengal Curry Paste; 1 sachet Mumbai Spice Blend; 1 sachet Vegetable Stock Powder; 1 cup water (for the curry); ½ packet cream; 1 tsp brown sugar; 1 packet Baby Leaves; 1 packet mint; 1 packet Crushed Peanuts

with Garlic Rice & Crushed Peanuts

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Calories

822 kcal

Protein

23.4g protein

Difficulty

Easy

Veggie

Allergens:

Milk
Peanuts
May contain traces of allergens
Wheat
Sesame
Milk
Soy
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Pine Nut
Traces of Walnut

Enjoy a bowl of creamy and rich Indian curry, loaded with colourful veggies and aromatic spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal is sure to beat your local takeaway joint! We’ve replaced the baby broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(Contains: May contain traces of allergens; )

carrot

1 bunch

asparagus

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 Peanuts

(Contains: Peanuts, May contain traces of allergens, Wheat, Sesame, Milk, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water (for the rice)

1 cup

water (for the curry)

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3442 kJ

Calories822 kcal

Fat48.6 g

of which saturates24 g

Carbohydrate66.6 g

of which sugars17.8 g

Dietary Fibre19.8 g

Protein23.4 g

Sodium2500 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 Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice), jasmine rice 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 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. • Trim asparagus, 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 cook, tossing, 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 the water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes.