Coconut Chickpea Curry & Mustard Seeds
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Coconut Chickpea Curry & Mustard Seeds

Coconut Chickpea Curry & Mustard Seeds

with Tamarind Chutney & Garlic Flatbreads

Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Soy
Wheat

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

green beans

1

carrot

1 packet

garlic paste

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

½ packet

brown mustard seeds

(Contains Gluten, Wheat;)

1 packet

tomato paste

1 packet

coconut milk

1 bag

baby spinach leaves

1 packet

Tamarind Chutney

(Contains Soy;)

½

Long Chilli

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

½ cup

water

20 g

plant-based butter (for the sauce)

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Nutritional Values

Energy (kJ)3262 kJ
Fat35.4 g
of which saturates19 g
Carbohydrate83.7 g
of which sugars24.7 g
Protein23.9 g
Sodium1487 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat grill to high. • Trim and halve green beans. • Thinly slice long chilli (if using). • Grate carrot. • Drain and rinse chickpeas.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook green beans, stirring, until slightly softened, 2-3 minutes. • Add carrot and chickpeas and cook, stirring, until tender, 4-5 minutes.

3
3

• Meanwhile, in a small bowl, combine half the garlic paste, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread mini flourtortillas evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Grill until golden, 4-7 minutes.

4
4

• Meanwhile, to saucepan with chickpeas, reduce heat to medium. • Add Mumbai spice blend, brown mustard seeds (see ingredients), tomato paste and remaining garlic paste and cook until fragrant, 1-2 minutes.

5
5

• Stir in coconut milk and the water, and simmer until slightly reduced, 2-3 minutes. • Add baby spinach leaves and the plant-based butter, stirring until combined and slightly wilted, 1 minute. • Remove from heat and stir in tamarind chutney, until combined. Season to taste.

6
6

• Divide coconut chickpea curry between bowls. • Top with chilli. • Serve with garlic flatbreads. Enjoy!