Mumbai Coconut Chickpea Curry
with Baby Broccoli, Basmati Rice & Yoghurt
Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but 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
1 bunch
baby broccoli
1 sachet
Mild North Indian Spice Blend
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 tin
chickpeas
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.25 cup
water
¼ tsp
salt
½ tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut cauliflower into small florets. Halve any thicker stalks of baby broccoli lengthways. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with mild North Indian spice blend and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan 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!
• While the veggies are roasting, finely chop garlic. Drain and rinse chickpeas. • Heat a large deep frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend until fragrant, 1 minute. • Add coconut milk, tomato paste, chickpeas, the salt and brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 8-10 minutes.
• Add the roasted veggies, vegetable stock powder and baby leaves to the curry and stir through until wilted. Season to taste.
• Divide jasmine rice between bowls. Top with Mumbai coconut chickpea curry. • Garnish with toasted almonds and tear over coriander. Serve with a dollop of Greek-style yoghurt. Enjoy!