Chickpea & Tomato Curry

Name: Chickpea & Tomato Curry with Garlic Rice & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1 carrot; 1 zucchini; ½ lemon; 1 tin chickpeas; 1 packet ginger paste; 1 packet mild curry paste; 1 packet tomato paste; 1 packet coconut milk; 1 packet vegetable stock pot; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet flaked almonds; pinch chilli flakes; 1.5 cup water

with Garlic Rice & Flaked Almonds

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This dish delivers flavour in spades! From the garlicky rice, to the veggie-packed chickpea curry infused with vibrant tomato and zesty lemon, you'll want to lick the bowl clean.

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Almond

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

carrot

zucchini

lemon

1 tin

chickpeas

1 packet

ginger paste

1 packet

mild curry paste

1 packet

tomato paste

1 packet

coconut milk

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 packet

flaked almonds

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

1 tsp

brown sugar

1.5 cup

water

Nutritional Values

Energy (kJ)3098 kJ

Fat34.1 g

of which saturates20.9 g

Carbohydrate106.2 g

of which sugars21.7 g

Protein23.1 g

Sodium2060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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 continue cooking in its own steam, so don't peek!

• Meanwhile, cut carrot and zucchini into half-moons. • Zest lemon to get a generous pinch, then slice into wedges. Drain chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and zucchini and cook, stirring, until slightly softened, 4-5 minutes. • Add ginger paste, mild curry paste and tomato paste and cook until fragrant, 1 minute. • Add chickpeas and cook, stirring, until tender, 2-3 minutes.

• Stir in coconut milk, vegetable stock pot, lemon zest, the brown sugar and a generous squeeze of lemon juice. Bring to the boil, then reduce heat to medium. Simmer until veggies are softened, 3-4 minutes. • Add baby spinach leaves and cook until wilted, 2-3 minutes. Season with salt and pepper.

• Divide garlic rice between bowls. Top with chickpea and tomato curry. • Sprinkle with flaked almonds and a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!