Mumbai Chickpea & Roast Veggie Curry
with Garlic Rice & Coriander
If you’ve been looking for a dinner that involves little effort but packs a flavoursome punch then we have something just for you. Roasting an array of colourful veggies is an instant winner and a great way to boost any curry. Stir them through a tomato spiced curry sauce, mild and with notes of ginger, to allow everything to blend into one big bowl of deliciousness.
The recent wet and cold weather across New Zealand has 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!
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 portion
cauliflower
1
leek
1
tomato
1
Brown Onion
3 clove
garlic
1 tin
chickpeas
1 packet
basmati rice
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 tin
coconut milk
1 bag
coriander
2 sachet
Mumbai Spice Blend
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 curry)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Thickly slice leek. Cut tomato and onion into wedges. Finely chop garlic. • Drain and rinse chickpeas.
• Place cauliflower, leek, tomato and onion on lined oven tray. Sprinkle with 1/2 the Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, heat the plant-based butter with a dash of olive oil in a medium saucepan over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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 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!
• When veggies have 5 minutes cook time remaining, heat a large deep frying pan over medium-high heat, with a drizzle of olive oil. • Cook chickpeas, ginger paste, tomato paste, remaining Mumbai spice blend and the remaining garlic until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry) and brown sugar until thickened, 2-3 minutes.
• Add roasted veggies to the frying pan and stir through until combined, 1 minute. Season to taste.
• Divide garlic rice between bowls. Top with Mumbai chickpea and roast veggie curry. • Tear over coriander to serve. Enjoy!