Mumbai Chickpea & Cauliflower Curry

Name: Mumbai Chickpea & Cauliflower Curry with Rapid Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 sachet Vegetable Stock Powder; 1 sachet Coriander; 1 packet Garlic Paste; 1 sachet mild sambal seasoning; 1 sachet Curry Powder; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Carrot; 1 Cauliflower; 1 tin Chickpeas; 1 packet Coconut Milk

with Rapid Rice & Coriander

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This creamy chickpea curry is like a golden sunset. Filled to the brim with bright veggies and bathed in a deliciously rich tomato-based sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.

Tags:

Plant Based

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Garlic Paste

1 sachet

mild sambal seasoning

1 sachet

Curry Powder

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

Carrot

Cauliflower

1 tin

Chickpeas

1 packet

Coconut Milk

Nutrition Values

Calories582 kcal

Energy (kJ)2430 kJ

Fat21 g

of which saturates15.6 g

Carbohydrate96.8 g

of which sugars12.3 g

Dietary Fibre15.8 g

Protein23.5 g

Sodium1220 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

•Baking Paper

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with curry powder, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, drain and rinse chickpeas. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Mumbai spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add roast veggies and baby leaves, then stir until wilted. Season to taste.