Creamy Indian Chickpea Curry
with Mint Yoghurt & Basmati Rice
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
zucchini
1 unit
tomato
1 unit
carrot
1 bunch
Asian greens
1 knob
ginger
2 clove
garlic
1 tin
chickpeas
1 tub
tandoori paste
1 sachet
Mumbai spice blend
1 sachet
tomato paste
1 packet
light thickened cream
(Contains Milk;)
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt
Nutritional Values
Utensils
Instructions
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 until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the zucchini and carrot (unpeeled) into half-moons. Roughly chop the tomato. Roughly chop the Asian greens. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Drain and rinse the chickpeas.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the zucchini, carrot, tomato, chickpeas and water (for the curry) and stir to combine. Simmer until the veggies have softened, 3-4 minutes. Add the light thickened cream, brown sugar and the salt to the frying pan. Simmer until combined, 4-5 minutes.
While the curry is simmering, pick and finely chop the mint leaves. In a small bowl, combine the mint, Greek yoghurt and a pinch of salt and pepper.
Add the Asian greens to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the Indian chickpea curry. Top with a dollop of mint yoghurt to serve.