Mumbai Coconut Chickpea Curry

Name: Mumbai Coconut Chickpea Curry with Basmati Rice & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 packet Mint; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 packet Flaked Almonds; 1 sachet Mumbai Spice Blend; 1 Carrot; 2 Garlic; 1 Cauliflower; 1 packet Greek-Style Yoghurt; 1 tin Chickpeas; 1 packet Coconut Milk

with Basmati Rice & Yoghurt

Get up to $175 off

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!

This recipe is under 650kcal per serving.

Tags:

Vegetarian

Allergens:

Amandelnoten

•Milk

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1 packet

Mint

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

1 packet

Flaked Almonds

1 sachet

Mumbai Spice Blend

Carrot

Garlic

Cauliflower

1 packet

Greek-Style Yoghurt

1 tin

Chickpeas

1 packet

Coconut Milk

Nutrition Values

Calories641 kcal

Energy (kJ)2680 kJ

Fat24.2 g

of which saturates16.7 g

Carbohydrate101 g

of which sugars16.6 g

Dietary Fibre16.3 g

Protein26.4 g

Sodium1690 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

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with mild North Indian spice blend 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.

• In a medium saucepan, add the water (for the rice) 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!

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

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend until fragrant, 1 minute. • Add coconut milk, tomato paste, the water (for the curry), chickpeas, 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.

• Add roasted veggies, vegetable stock powder and baby leaves to the curry and stir through until wilted. Season to taste.

• Divide basmati rice between bowls. • Top with Mumbai coconut chickpea curry. • Garnish with toasted almonds and tear over mint. Serve with a dollop of Greek-style yoghurt (see ingredients). Enjoy!