Quick Chickpea & Tomato Curry
with Garlic Rice & Flaked Almonds
This dish delivers flavour in spades! From the garlicky rice, to the veggie-packed chickpea curry infused with vibrant tomato and zesty lemon, you'll want to lick the bowl clean.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1
lemon
1 tin
chickpeas
1 bag
chopped veggie mix
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 pinch
chilli flakes
2 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Finely chop the garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water 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. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will continue cooking in its own steam so don't peek!
• Roughly chop the tomato. Zest the lemon to get a generous pinch, then slice into wedges. Drain the chickpeas. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chopped veggie mix and cook, stirring, until slightly softened, 4-5 minutes. • Add tomato, ginger paste, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. • Add chickpeas and cook, stirring, until tender, 2-3 minutes.
• Stir in the coconut milk, vegetable stock pot, lemon zest, brown sugar and a generous squeeze of lemon juice. Bring to the boil, then reduce heat to medium. Simmer until veggies are softened, 5-6 minutes. • Add the baby spinach leaves and cook until wilted, 2-3 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. Top with chickpea and tomato curry. • Sprinkle with flaked almonds and a pinch of chilli flakes (if using). Serve with any remaining lemon wedges.