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. Get cosy, dig in and enjoy.
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
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
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 half the chickpeas. • Cut chicken breast into 2cm chunks.
• 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 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.
• Stir through roast veggies, until combined. Season to taste.
• Divide garlic rice and Mumbai chicken, chickpea and roast veggie curry between bowls. • Tear over coriander to serve. Enjoy!
