Mumbai Chickpea, Beef & Cauliflower Curry
with Rapid 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
Cauliflower
1
Carrot
1
Curry Powder
1
Chickpeas
1
Basmati Rice
1
Beef Strips
1
Mumbai Spice Blend
1
Tomato Paste
1
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1
Coconut Milk
1
Vegetable Stock Powder
1
baby leaves
1
Coriander
Not included in your delivery
1
olive oil
water
Nutrition Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, drain and rinse half the 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 Sri Lankan 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, add roast veggies and baby leaves, and stir until wilted. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Sri Lankan 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, add roast veggies and baby leaves, and stir until wilted. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rapid rice between bowls. • Top with Sri Lankan chickpea and veggie curry. • Tear over coriander to garnish. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide rapid rice between bowls. • Top with Sri Lankan chickpea, beef and veggie curry. • Tear over coriander to garnish. Enjoy!