Indian Chickpea & Baby Broccoli Curry
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Indian Chickpea & Baby Broccoli Curry

Indian Chickpea & Baby Broccoli Curry

with Garlic Rice & Roasted Almonds

Enjoy a bowl of creamy and rich Indian curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashews to finish it all off, this delicious meal will beat your local takeaway joint!

We’ve replaced the cashews in this recipe with roasted almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Milk
Almond

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1

Carrot

½ bunch

Baby Broccoli

3 clove

Garlic

1 tin

Chickpeas

1 packet

Tomato Paste

1 packet

Bengal Curry Paste

½ packet

Cream

(Contains Milk; )

1 packet

mint

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

vegetable stock powder

1 sachet

Mumbai Spice Blend

1 packet

baby leaves

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

1 cup

water (for the curry)

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3565 kJ
Calories852 kcal
Fat50.8 g
of which saturates24.6 g
Carbohydrate70.7 g
of which sugars18.1 g
Dietary Fibre19.4 g
Protein23.2 g
Sodium2502 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice), jasmine rice and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• While the rice is cooking, thinly slice carrot into half-moons. Trim baby broccoli (see ingredients), then cut into bite-sized chunks. Roughly chop roasted almonds. • Drain and rinse chickpeas.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and cook until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add remaining garlic, tomato paste, Bengal curry paste, Mumbai spice blend and vegetable stock powder. Cook, stirring, until fragrant, 1-2 minutes. • Add chickpeas and water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes.

4
4

• Add cream (see ingredients), baby broccoli and the brown sugar to the pan. Simmer until veggies are tender, 5-6 minutes.

5
5

• Stir through baby leaves until wilted, 2 minutes. Season to taste.

6
6

• Divide garlic rice between bowls and top with Indian chickpea curry. • Tear over mint and sprinkle with roasted almonds to serve. Enjoy!