Creamy Indian Chickpea & Spinach Curry

Name: Creamy Indian Chickpea & Spinach Curry with Almond Rice, Tamarind Chutney & Garlic Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Basmati Rice; 1 packet Light Cooking Cream; 1 packet Mild Curry Paste; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Flaked Almonds; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Tomato; 1 packet Tomato Paste; 4 Flatbread; 1 packet Tamarind Chutney; 1 packet Chickpeas

with Almond Rice, Tamarind Chutney & Garlic Flatbreads

Up to 180$ + Free Treats / Extras for Life

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 mint yoghurt to finish it off.

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Almond

•Gluten

•Wheat

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

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;)

1 sachet

Mumbai Spice Blend

Tomato

1 packet

Tomato Paste

Flatbread

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

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

Chickpeas

Nutritional Values

Calories1010 kcal

Energy (kJ)4210 kJ

Fat30.1 g

of which saturates11.6 g

Carbohydrate144 g

of which sugars28.9 g

Dietary Fibre22.6 g

Protein30.4 g

Sodium2340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

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 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!

• When the rice has 10 minutes remaining, roughly chop tomato. • Drain chickpeas. • In a small heatproof bowl, combine half the garlic paste and a drizzle of olive oil. • Microwave in 10 second bursts, until fragrant. Season 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 (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste 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 the flatbreads. • Place flatbreads on a lined oven tray and bake until golden, 3-5 minutes.

TIP: Spread flatbreads 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 flatbreads. Enjoy!