Quick Bengal Chickpea Curry
with Veggies & Garlic Rice
This hearty, Bengali-inspired curry makes the most of mild and warming spices, which are brought together with creamy coconut milk and a healthy sprinkle of vibrant coriander.
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Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
zucchini
1 head
broccoli
½
long red chilli
1 tin
chickpeas
1 tin
coconut milk
1 bag
coriander
1 packet
Bengal curry paste
1 sachet
mild North Indian spice blend
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice brown onion. Cut zucchini into small chunks. Cut broccoli into small florets and roughly chop the stalk. • Thinly slice long red chilli (if using). • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion and zucchini until softened, 3-4 minutes. Add broccoli and chickpeas and cook until almost tender, 3-4 minutes. • Reduce heat to medium-high. Add Bengal curry paste and mild North Indian spice blend and cook until fragrant, 1-2 minutes. Add coconut milk and the water (for the curry). Simmer until thickened slightly, 2-4 minutes.
• Divide garlic rice between bowls. Top with Bengal chickpea and veggie curry. • Tear over the coriander leaves. • Sprinkle with chilli (if using) to serve.