Bengal Chickpea Curry
with Greek Yoghurt
This fresh, fragrant curry gets it’s flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, tumeric and fenugreek seeds is revived with creamy yoghurt, all on a bed of pillowy rice. Divine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
brown onion
1 tub
Bengal curry paste
400 g
sweet potato
1
zucchini
1 tin
chickpeas
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
2 tsp
olive oil
¼ cup
warm water
3 cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion. Cut the sweet potato into 2 cm cubes and the zucchini into 1 cm thick chunks. Drain and rinse the chickpeas and rinse the Basmati rice well.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute, or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes, or until just tender. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and stir through half of the Greek yoghurt.
Meanwhile, place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
To serve, divide the rice and curry between bowls. Dollop with the remaining Greek yoghurt. Enjoy!
