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Fuss-Free Thai Red Chickpea & Veggie Curry

Fuss-Free Thai Red Chickpea & Veggie Curry

Fuss-Free Thai Red Chickpea & Veggie Curry

with Rapid Rice & Coriander

Get up to $230 off

It’s got a creamy coconut base, just the right kick of heat, and loads of veggies and chickpeas to keep things hearty. Easy to make, even easier to love.

Allergens:

Soy

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Basmati Rice

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

1 packet

Garlic Paste

1 packet

Coriander

1 packet

Trimmed Green Beans

1 packet

Mild Thai Red Curry Paste

1 packet

Coconut Milk

1 packet

Chickpeas

Not included in your delivery

1 drizzle

olive oil

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 tsp

brown sugar

½ cup

water

Nutritional Values

Calories756 kcal

Energy (kJ)3160 kJ

Fat28.1 g

of which saturates17.3 g

Carbohydrate96.2 g

of which sugars17.1 g

Dietary Fibre17.6 g

Protein21.2 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

2

• Meanwhile, drain and rinse chickpeas. • Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing regularly, until tender, 4-5 minutes. • Add Asian greens, cook until just wilted, 1-2 minutes.

3

• SPICY! This curry paste is hot! Add less if you're sensitive to heat! Add mild Thai red curry paste, garlic paste and chickpeas, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar and water, simmer until slightly thickened, 2-3 minutes. Season to taste.

4

• Divide rapid rice between bowls. Top with Thai red chickpea and veggie curry. Tear over coriander to serve. Enjoy!

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