Indian Chickpea & Baby Broccoli Curry
with Garlic Rice & Crushed Peanuts
- 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!
Ingredients
3 clove
garlic
1 packet
jasmine rice
1
carrot
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
½ packet
mint
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, 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
You will need
Cooking Steps
• 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 baby broccoli (see ingredients), 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. Cook carrot, tossing, until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add tomato paste, Bengal curry paste, Mumbai spice blend, vegetable stock powder and remaining garlic. 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.
• 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 with salt and pepper.
• Divide garlic rice between bowls and top with Indian chickpea curry. • Tear over mint (see ingredients) and garnish with crushed peanuts to serve. Enjoy!
