Comforting Chicken, Chickpea & Roast Veggie Curry
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Comforting Chicken, Chickpea & Roast Veggie Curry

Comforting Chicken, Chickpea & Roast Veggie Curry

with Garlic Rice & Coriander

If you’ve been looking for a cosy 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.

Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

zucchini

1

tomato

1

red onion

3 clove

garlic

1 packet

chickpeas

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

1 packet

chicken breast

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

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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Nutritional Values

Energy (kJ)4173 kJ
Calories997 kcal
Fat33.3 g
of which saturates19.1 g
Carbohydrate103.6 g
of which sugars21.1 g
Dietary Fibre29 g
Protein62.6 g
Sodium1519 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Lid
•Large Pan
•Large Non-Stick 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 half the chickpeas. • Cut chicken breast into 2cm chunks.

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 veggies have 5 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add 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.

5
5

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

6
6

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