Sri Lankan Chickpea Curry

Name: Sri Lankan Chickpea Curry with Garlic Rice & Toasted Coconut
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; 1 packet shredded coconut; 1 brown onion; 1 carrot; 1 tomato; 1 bunch baby broccoli; 1 lime; 1 tin chickpeas; 2 sachet Sri Lankan spice blend; 1 sachet tomato paste; 1 tin coconut cream; 1 tub vegetable stock pot; ½ cup water (for the sauce); 1 tsp brown sugar; pinch chilli flakes

with Garlic Rice & Toasted Coconut

Up to 180$ + Free Treats / Extras for Life

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:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Sulphites

•Gluten

•Wheat

The quantities provided above are averages only.

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

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

shredded coconut

(Contains: Sulphites;)

brown onion

carrot

tomato

1 bunch

baby broccoli

lime

1 tin

chickpeas

2 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

1 sachet

tomato paste

1 tin

coconut cream

1 tub

vegetable stock pot

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the sauce)

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)4038 kJ

Fat47.1 g

of which saturates36.6 g

Carbohydrate108.2 g

of which sugars20.7 g

Protein19.9 g

Sodium1498 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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.