Creamy Chickpea & Spinach Curry
with Basmati Rice & Mint Yoghurt
When the days are cold and the nights are long it's curry's time to shine! 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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
1 unit
courgette
1 bag
green beans
1 knob
ginger
2 clove
garlic
1 tin
chickpeas
1 tub
tandoori paste
⅔ tin
tomato paste
1 pinch
chilli flakes
½ bottle
Pure Cream
(Contains Milk; )
1 bunch
mint
1 tub
Greek-Style Yoghurt
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt
Nutrition Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!
While the rice is cooking, thinly slice the courgette into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Drain and rinse the chickpeas.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the courgette, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the courgette has softened, 3-4 minutes.
Add the pure cream (see ingredients list), green beans, brown sugar and the salt to the frying pan. Simmer until the veggies are tender, 5-6 minutes. While the curry is simmering, pick and finely chop the mint leaves. In a small bowl, combine the chopped mint with the Greek yoghurt and a pinch of salt and pepper.
Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the creamy chickpea and spinach curry. Top with the mint yoghurt and sprinkle with a pinch of chilli flakes (if using).