Creamy Chickpea, Tomato & Spinach Curry
with Buttered-Cashew Rice, Garlic Naan & Yoghurt
This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas and veggies cooked in a creamy, mildly spiced sauce plus a cooling mint yoghurt to finish it off.
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
tomato
1 tin
chickpeas
1 packet
garlic paste
1 packet
tomato paste
1 packet
mild curry paste
1 packet
thickened cream
(Contains Milk;)
1 bag
baby spinach leaves
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Tamarind Chutney
(Contains Soy;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
½ tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. • Add basmati rice, water (for the rice) 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 finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, roughly chop tomato. Drain chickpeas. • In a small heatproof bowl, combine 1/2 the garlic paste and a drizzle of olive oil. • Microwave, in 10 second bursts, until fragrant. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato, chickpeas, tomato paste (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste and butter, cook stirring, until softened and fragrant, 3-4 minutes.
• Reduce heat to medium and stir in thickened cream, the water (for the curry) and the brown sugar, cook until combined and slightly reduced, 1-2 minutes. • Add baby spinach leaves, cook, stirring, until slightly wilted, 1 minute. Season.
• Meanwhile, preheat grill to high. Brush garlic oil over one side of the naan. • Place naan directly on an oven wire rack and bake until golden, 3-5 minutes.
• To the rice, add roasted cashew nuts, stirring to combine. • Divide buttered-cashew rice between bowls. • Spoon over creamy chickpea, tomato and spinach curry. • Top with Greek style yoghurt. Serve with garlic naan. Enjoy!