Mild Sambal Chickpea & Cauliflower Curry
with Rice & Coriander
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.
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
Ingredients
1 sachet
Vegetable Stock Powder
1 sachet
Coriander
1 sachet
mild sambal seasoning
1 sachet
Curry Powder
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Garlic Paste
1
Cauliflower
1 tin
Chickpeas
1 packet
Coconut Milk
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Cut cauliflower into small florets. Cut capsicum 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.
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• 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.
• Divide rice between bowls. • Top with Mumbai chickpea and veggie curry. • Tear over coriander to garnish. Enjoy!
