HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Coconut Chickpea Curry
Mumbai Coconut Chickpea Curry

Mumbai Coconut Chickpea Curry

with Couscous & Yoghurt

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Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!

  • Keep an eye out...Due to recent sourcing challenges, we’ve replaced cauliflower with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens:Tree NutsGlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red kumara

2 clove


1 tin


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

Mumbai spice blend

1 tin

coconut cream

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 bag

baby spinach leaves

1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

Olive Oil

¼ tsp


½ tsp

brown sugar

¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3333 kJ
Fat34.5 g
of which saturates24.9 g
Carbohydrate89.8 g
of which sugars23.4 g
Protein27.7 g
Sodium1447 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the red kumara into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the garlic. Drain and rinse the chickpeas. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and Mumbai spice blend until fragrant, 1 minute. Add the coconut cream, chopped tomatoes, chickpeas, the salt and brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium- low. Simmer until the curry has reduced slightly, 8-10 minutes.


While the curry is simmering, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.


Add the roasted veggies and baby spinach leaves to the curry and stir through until wilted. Season to taste.


Roughly chop the coriander. Divide the couscous between bowls and top with the Mumbai coconut chickpea curry. Garnish with the toasted almonds and coriander. Serve with the Greek-style yoghurt.