Mumbai Chickpea & Roast Veggie Curry
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Mumbai Chickpea & Roast Veggie Curry

Mumbai Chickpea & Roast Veggie Curry

with Garlic Rice & Coriander

If you’ve been looking for a dinner that involves little effort but packs a flavoursome punch then we have something just for you. Roasting an array of colourful veggies is an instant winner and a great way to boost any curry.

Tags:
Plant Based

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

cauliflower

1

zucchini

1

tomato

1

red onion

3 clove

garlic

1 packet

basmati rice

1 packet

ginger paste

1 packet

tomato paste

1 packet

coconut milk

1 bag

coriander

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3421 kJ
Fat30 g
of which saturates17.5 g
Carbohydrate103.4 g
of which sugars21 g
Protein25.8 g
Sodium1449 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower into small florets. • Slice zucchini into half-moons. • Cut tomato and red onion into wedges. • Finely chop garlic. • Drain and rinse chickpeas.

2
2

• Place cauliflower, zucchini, tomato and onion on a lined oven tray. • Drizzle with olive oil, sprinkle with half the Mumbai spice blend and season with salt, tossing to coat. • Roast until tender and brown around the edges, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic, until fragrant, 1-2 minutes. 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!

4
4

• When the veggies have 5 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas, ginger paste, tomato paste, remaining Mumbai spice blend and remaining garlic, until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry) and the brown sugar until thickened, 2-3 minutes.

5
5

• Stir through roast veggies, until combined. Season to taste.

6
6

• Divide garlic rice and Mumbai chickpea and roast veggie curry between bowls. • Tear over coriander to serve. Enjoy!