Sri Lankan-Style Chickpea & Veggie Curry

Name: Sri Lankan-Style Chickpea & Veggie Curry with Rapid Rice & Yoghurt
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 packet Greek-Style Yoghurt; 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 & Yoghurt

Get up to $175 off

Allergens:

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 sachet

mild sambal seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

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

Calories618 kcal

Energy (kJ)2590 kJ

Fat22.3 g

of which saturates16.5 g

Carbohydrate101 g

of which sugars15 g

Dietary Fibre15.8 g

Protein25.5 g

Sodium1240 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.

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 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.

• Divide rapid rice between bowls. • Top with Sri Lankan chickpea and veggie curry. • Dollop with Greek-style yoghurt and tear over coriander to garnish. Enjoy!