Bengal Chickpea & Veggie Curry
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Bengal Chickpea & Veggie Curry

Bengal Chickpea & Veggie Curry

with Garlic Rice & Coriander

This hearty, Bengali-inspired curry makes the most of mild and warming spices, which are brought together with creamy coconut milk and a healthy sprinkle of vibrant coriander.

Unfortunately, this week’s chickpeas were in short supply, so we’ve replaced them with lentils. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Quick
Veggie
Climate Superstar

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

basmati rice

1

brown onion

1

capsicum

1 bag

green beans

½ packet

coconut milk

1 bag

coriander

½

Long Chilli

1 box

lentils

1 packet

Bengal curry paste

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

20 g

butter

1 tsp

brown sugar

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3738 kJ
Fat37.8 g
of which saturates22 g
Carbohydrate106.9 g
of which sugars23.4 g
Protein24.4 g
Sodium2143 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the 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. Keep covered, until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, thinly slice brown onion. • Thinly slice capsicum. • Trim and halve green beans. • Thinly slice long chilli (if using). • Drain and rinse lentils.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and capsicum, stirring, until softened, 3-4 minutes. Add green beans and lentils and cook until almost tender, 3-4 minutes. • Reduce heat to medium-high. Add Bengal curry paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk (see ingredients) and the water (for the curry). Simmer, stirring, until thickened slightly, 2-4 minutes.

4
4

• Divide garlic rice between bowls. Top with Bengal lentil and veggie curry. • Tear over coriander leaves. • Sprinkle with chilli to serve. Enjoy!