Bengal Chickpea Curry

Name: Bengal Chickpea Curry with Broccoli
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 unit brown onion; 1 bunch coriander; 1 unit zucchini; 1 head broccoli; 2 clove garlic; ½ tin chickpeas; 2 sachet Bengal curry paste; 1 sachet tomato paste; ½ cup water (for the curry); ¼ tsp salt; ½ tub cooking cream; 1 unit long red chilli

with Broccoli

Up to 180$ + Free Treats / Extras for Life

If we had to list our favourite things about Indian food we’d be here all night. But one of the best things is the variety of vegetarian options available – there are so many ways to make veggies and legumes exciting! This chickpea curry uses a mild yet flavourful paste, plus tomatoes and a dash of cream to create a warm, comforting dish.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Weizen, Gluten, Soja.)

1 unit

brown onion

1 bunch

coriander

1 unit

zucchini

1 head

broccoli

2 clove

garlic

½ tin

chickpeas

2 sachet

Bengal curry paste

1 sachet

tomato paste

½ tub

cooking cream

(Contains: Milk;)

1 unit

long red chilli

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

½ cup

water (for the curry)

¼ tsp

salt

Nutritional Values

per serving

Calories3050 kcal

Fat17.8 g

of which saturates9.4 g

Carbohydrate107 g

of which sugars24.6 g

Protein24.2 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, bring the water (for the rice) to the boil. TIP: Put a lid on the saucepan to boil the water faster. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek

While the rice is cooking, thinly slice the brown onion. Finely chop the coriander (reserve some leaves for garnish!). Cut the zucchini into 1cm chunks. Cut the broccoli into 2cm florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Drain and rinse the chickpeas (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the brown onion, coriander, zucchini and chickpeas and cook, stirring, for 3-4 minutes or until softened.

Add the garlic, Bengal curry paste and tomato paste to the frying pan and cook for 1-2 minutes, or until fragrant. Add the broccoli, water (for the curry) and salt (see ingredients list) to the pan and cook for 3-4 minutes or until tender.

Remove pan from the heat and stir through the cooking cream (see ingredients list). TIP: Be sure to add the correct amount of cream so your dish is perfectly balanced, just the way we planned it.

Divide the basmati rice between bowls and top with the Bengal chickpea curry. Garnish with the reserved coriander leaves and long red chilli (if using).