Bengal Chickpea Curry
with Broccoli
If we had to list our favourite things about Indian food we’d be here all night. But one of the best things is the variety of vegetarian options available – there are so many ways to make veggies and legumes exciting! This chickpea curry uses a mild yet flavourful paste, plus tomatoes and a dash of cream to create a warm, comforting dish.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
brown onion
1 bunch
coriander
1 unit
zucchini
1 head
broccoli
2 clove
garlic
½ tin
chickpeas
2 sachet
Bengal curry paste
1 sachet
tomato paste
½ tub
cooking cream
(Contains Milk;)
1 unit
long red chilli
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
½ cup
water (for the curry)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. TIP: Put a lid on the saucepan to boil the water faster. 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 another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, thinly slice the brown onion. Finely chop the coriander (reserve some leaves for garnish!). Cut the zucchini into 1cm chunks. Cut the broccoli into 2cm florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Drain and rinse the chickpeas (see ingredients list).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the brown onion, coriander, zucchini and chickpeas and cook, stirring, for 3-4 minutes or until softened.
Add the garlic, Bengal curry paste and tomato paste to the frying pan and cook for 1-2 minutes, or until fragrant. Add the broccoli, water (for the curry) and salt (see ingredients list) to the pan and cook for 3-4 minutes or until tender.
Remove pan from the heat and stir through the cooking cream (see ingredients list). TIP: Be sure to add the correct amount of cream so your dish is perfectly balanced, just the way we planned it.
Divide the basmati rice between bowls and top with the Bengal chickpea curry. Garnish with the reserved coriander leaves and long red chilli (if using).