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.
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
carrot
1
zucchini
½
lemon
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 packet
ginger paste
1 packet
mild curry paste
1 packet
tomato paste
1 packet
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. )
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
1 tsp
brown sugar
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will continue cooking in its own steam, so don't peek!
• Meanwhile, cut carrot and zucchini into half-moons. • Zest lemon to get a generous pinch, then slice into wedges. Drain chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and zucchini and cook, stirring, until slightly softened, 4-5 minutes. • Add ginger paste, mild curry paste and tomato paste and cook until fragrant, 1 minute. • Add chickpeas and cook, stirring, until tender, 2-3 minutes.
• Stir in coconut milk, vegetable stock pot, lemon zest, the brown sugar and a generous squeeze of lemon juice. Bring to the boil, then reduce heat to medium. Simmer until veggies are softened, 3-4 minutes. • Add 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. Enjoy!