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Sri Lankan Chickpea Curry

Sri Lankan Chickpea Curry

with Garlic Rice & Toasted Coconut

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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.

Tags:VeggieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphitesGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1 packet

shredded coconut

(ContainsSulphites)

1

brown onion

1

carrot

1

tomato

1 bunch

baby broccoli

1

lime

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

2 sachet

Sri Lankan spice blend

(ContainsGlutenMay be present Gluten)

1 sachet

tomato paste

1 tin

coconut cream

1 tub

vegetable stock pot

chilli flakes

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the sauce)

1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4038 kJ
Fat47.1 g
of which saturates36.6 g
Carbohydrate108.2 g
of which sugars20.7 g
Dietary Fibre0 g
Protein19.9 g
Cholesterol0 mg
Sodium1498 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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.

6

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.