Easy Baked Thai Green Chickpea Curry
with Rice & Peanuts
We know there's no set rules for making a Thai green curry, which is why we've cooked ours in the oven for maximum hands-off time. It's an easy-peasy vegetarian version that'll knock your socks 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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
chickpeas
1
carrot
1 bunch
baby broccoli
½ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
1 packet
garlic paste
1 tin
coconut cream
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 bag
coriander
Not included in your delivery
Olive Oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
rice wine vinegar
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain and rinse the chickpeas. Thinly slice the carrot (unpeeled) into rounds. Trim and roughly chop the baby broccoli. In a baking dish, add the chickpeas, carrot, Thai green curry paste (see ingredients), garlic paste and a drizzle of olive oil. Season. Toss to coat then bake for 15 minutes.
Remove the baking dish from the oven and add the baby broccoli, coconut cream and water (for the curry). Stir to combine. Return to the oven and bake until the veggies are tender, 8-10 minutes. Add the rice wine vinegar, soy sauce and baby spinach leaves. Stir to combine and season.
Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts. Tear over the coriander.