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Chickpea & Tomato Curry
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Chickpea & Tomato Curry

Chickpea & Tomato Curry

with Garlic Rice & Flaked Almonds

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

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 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

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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

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!

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