HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Indian Chickpea Curry
Creamy Indian Chickpea Curry

Creamy Indian Chickpea Curry

with Mint Yoghurt & Basmati Rice

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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 CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

1 unit


1 unit


1 unit


1 bunch

Asian greens

1 knob


2 clove


1 tin


(May be present Gluten, Lupin, Soy)

1 tub

tandoori paste

1 sachet

Mumbai spice blend

(May be present Gluten)

1 sachet

tomato paste

1 packet

light thickened cream


1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 cup

water (for the curry)

2 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3763 kJ
Fat32.2 g
of which saturates13.1 g
Carbohydrate122.5 g
of which sugars26.1 g
Dietary Fibre0 g
Protein25.4 g
Cholesterol0 mg
Sodium2160 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) to the boil. 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 until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the zucchini and carrot (unpeeled) into half-moons. Roughly chop the tomato. Roughly chop the Asian greens. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Drain and rinse the chickpeas.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the zucchini, carrot, tomato, chickpeas and water (for the curry) and stir to combine. Simmer until the veggies have softened, 3-4 minutes. Add the light thickened cream, brown sugar and the salt to the frying pan. Simmer until combined, 4-5 minutes.


While the curry is simmering, pick and finely chop the mint leaves. In a small bowl, combine the mint, Greek yoghurt and a pinch of salt and pepper.


Add the Asian greens to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.


Divide the basmati rice between bowls and top with the Indian chickpea curry. Top with a dollop of mint yoghurt to serve.