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.
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.
Ingredients
1 portion
cauliflower
1
zucchini
1
tomato
1
red onion
3 clove
garlic
1 packet
chickpeas
(May be present: Wheat, Gluten. )
1 sachet
Mumbai spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
1 packet
tomato paste
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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!
• 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.
TIP: Add water if curry is too thick.
• Stir through roast veggies, until combined. Season to taste.
• Divide garlic rice and Mumbai chickpea and roast veggie curry between bowls. • Tear over coriander to serve. Enjoy!