Moroccan Chickpea & Roast Veggie Curry
with Garlic Rice & Coriander
Enjoy the medley of fragrant flavours in this Moroccan-spiced curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with chickpeas chunks that add a moreish bite when added to the creamy roast veggie curry sauce.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 portion
cauliflower
2 clove
garlic
½ tin
chickpeas
1 sachet
chermoula spice blend
1 packet
basmati rice
1 packet
tomato paste
1 bottle
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Roughly chop carrot. Cut cauliflower into small florets. • Finely chop garlic. Drain and rinse chickpeas.
• Place carrot, cauliflower and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Cook Moroccan curry paste and tomato paste until fragrant, 1 minute. • Add chickpeas, plant-based cream, vegetable stock powder, the brown sugar and water (for the sauce). • Bring to a simmer and cook until slightly reduced, 1-2 minutes.
• Remove pan from the heat, then add roasted veggies and baby spinach leaves. Stir until wilted.
TIP: Add a splash more water if the curry looks too thick.
• Divide garlic rice between bowls. • Top with Moroccan chickpea and roast veggie curry. • Tear over coriander to serve. Enjoy!