(Vegetarian) Chickpea Tikka Masala

Name: (Vegetarian) Chickpea Tikka Masala with Basmati Rice & Mango Chutney
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 unit carrot; 1 unit zucchini; 1 clove garlic; 1 tin chickpeas; 1 bunch coriander; 1 packet slivered almonds; 1.5 sachet mild North Indian spice blend; 1 pinch chilli flakes; 1 sachet tomato paste; ⅔ cup water (for the curry); ⅓ tub cooking cream; ¼ tsp salt; 1 bag baby spinach leaves; 1 tub mango chutney

with Basmati Rice & Mango Chutney

Get up to $200 off!

Almost got you there… but we assure you this dish is all veg and totally tasty! The chickpeas soak up all the fragrant Indian spices to form a hearty, healthy and soul-warming meal. It will have you wondering, what came first the chicken or the chickpea…

Tags:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Almond

•Milk

•Tree Nuts

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 unit

carrot

1 unit

zucchini

1 clove

garlic

1 tin

chickpeas

1 bunch

coriander

1 packet

slivered almonds

1.5 sachet

mild North Indian spice blend

1 pinch

chilli flakes

1 sachet

tomato paste

⅓ tub

cooking cream

1 bag

baby spinach leaves

1 tub

mango chutney

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅔ cup

water (for the curry)

¼ tsp

salt

Nutritional Values

per serving

Calories3170 kcal

Fat22.1 g

of which saturates6.9 g

Carbohydrate104 g

of which sugars21 g

Protein24.1 g

Sodium658 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Chopping board

•Garlic Press

•Knife

•Sieve

•Large Non-Stick Pan

•Plate

Cooking Steps

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for a further 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, grate the carrot (unpeeled). Chop the zucchini into 1 cm chunks. Peel and crush the garlic. Drain and rinse the chickpeas. Roughly chop the coriander.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and cook, tossing, for 3-4 minutes or until golden and toasted. Transfer to a plate and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook for 3-4 minutes or until softened and browned. Add the garlic, Mild North Indian spice blend and a pinch of chilli flakes (if using). TIP: Some like it hot but if not, just hold back on the chilli flakes. Cook for 1-2 minutes or until fragrant. Add the tomato paste and chickpeas and stir until combined.

Reduce the heat to low and add the water (for the curry), cooking cream and the salt (see ingredients list). Cook for 2-3 minutes or until warmed though. Stir through the baby spinach leaves until just wilted. Add a dash more water or cream if you prefer a thinner curry! Season to taste with salt and pepper.