Sri Lankan-Style Chickpea, Pumpkin & Cauliflower Curry

Name: Sri Lankan-Style Chickpea, Pumpkin & Cauliflower Curry with Rapid Rice & Coriander
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 Spinach Leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Carrot; 1 Cauliflower; 1 tin Chickpeas; 1 packet Coconut Milk; 1 packet Peeled Pumpkin Pieces

with Rapid Rice & Coriander

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Calories

663 kcal

Protein

27.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Garlic Paste

1 sachet

mild sambal seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

Carrot

Cauliflower

1 tin

Chickpeas

1 packet

Coconut Milk

1 packet

Peeled Pumpkin Pieces

Nutrition Values

Calories663 kcal

Energy (kJ)2770 kJ

Fat22.6 g

of which saturates16.6 g

Carbohydrate108 g

of which sugars19.6 g

Dietary Fibre16.3 g

Protein27.4 g

Sodium1250 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 peeled & diced pumpking, cauliflower and capsicum 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!