This dish delivers flavour in spades! From the garlicky rice, to veggie-packed chickpea curry infused with tomato and lime, you'll be licking the bowl clean.
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.
chickpeas(May be present Gluten, Lupin, Soy)
Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
vegetable stock pot
water (for the rice)
water (for the sauce)
brown sugar(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside. TIP: The coconut burns easily so keep an eye on it!
Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces. Zest the lime to get a generous pinch, then slice into wedges. Drain the chickpeas.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and cook until tender, 2-3 minutes.
Add the baby broccoli, coconut cream, vegetable stock pot, water (for the sauce), a generous squeeze of lime juice, lime zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Season with salt and pepper.
Divide the garlic rice between bowls. Top with the Sri Lankan chickpea curry. Garnish with the toasted coconut. Sprinkle with a pinch of chilli flakes (if using). Serve with any remaining lime wedges.