Easy Baked Thai Green Chickpea Curry
with Basmati Rice & Peanuts
Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with our new method for rapid rice and chickpea chunks that add a moreish bite as they soak up the rich coconut sauce. Top it off with addictively crunchy peanuts and you've got yourself an easy way to enjoy a taste of Thailand at home.
Unfortunately, this week's broccolini was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
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 tin
chickpeas
1
carrot
1 bag
green beans
1 tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
Coconut Cream
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 bunch
coriander
Not included in your delivery
Olive Oil
½ cup
water (for the curry)
½ tbs
rice wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Preheat the oven to 240°C/220°C fan-forced. Drain and rinse the chickpeas. Thinly slice the carrot into rounds. Trim and roughly chop the green beans. In a baking dish, add the chickpeas, carrot, Thai green curry paste, garlic paste and a good drizzle of olive oil. Season with salt and pepper, toss to coat, then bake for 15 minutes. After the chickpeas have baked for 15 minutes, add the green beans, coconut cream and water (for the curry) to the baking dish. Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes.
While the curry is baking, half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.
Add the baby spinach leaves, rice wine vinegar and soy sauce to the curry. Stir to combine and season to taste.
Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts and tear over the coriander.