Creamy Indian Chickpea & Spinach Curry
with Almond Rice, Tamarind Chutney & Garlic Tortillas
This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas and veggies cooked in a creamy, mildly spiced sauce plus a cooling yoghurt to finish it off.
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
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Mumbai Spice Blend
1
Tomato
1 packet
Tomato Paste
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
½ tsp
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, heat half the butter with a
dash of olive oil over medium heat.
• Add basmati rice, the water (for the rice) and a
generous pinch of salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• When the rice has 10 minutes remaining, roughly
chop tomato.
• Drain chickpeas.
• Finely chop garlic.
• In a small microwave-safe bowl, combine half the
garlic and a drizzle of olive oil.
• Microwave in 10 second bursts until fragrant.
Season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Add tomato and chickpeas and
cook, until softened, 2-3 minutes.
• Add tomato paste, mild curry paste, Mumbai spice
blend and the remaining garlic and butter and cook
stirring, until softened and fragrant, 1-2 minutes.
• Reduce heat to medium, then stir in light cooking
cream, the water (for the curry) and brown sugar
and cook until combined and slightly reduced,
2-3 minutes.
• Add baby spinach leaves and cook, stirring, until
slightly wilted, 1 minute.
• Meanwhile, preheat grill to high. Brush garlic oil
over one side of mini flourtortillas.
• Place tortillas on a lined oven tray and bake until
golden, 3-5 minutes.
TIP: Spread tortillas across two trays if it is getting
crowded!
• Add flaked almonds to the rice, stir to combine.
• Divide almond rice between bowls.
• Spoon over creamy Indian chickpea and spinach
curry. Top with Greek-style yoghurt and tamarind
chutney. Serve with garlic tortillas. Enjoy!
