Mumbai Chickpea, Chicken & Cauliflower Curry
with Rapid Rice & Coriander
This creamy chickpea curry is like a golden sunset. Filled to the brim with bright veggies and bathed in a deliciously rich tomato-based sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.
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
carrot
1 sachet
curry powder
1 tin
chickpeas
1 packet
basmati rice
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
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 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with curry powder, 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.
• Meanwhile, drain and rinse half the chickpeas. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, cut chicken breast into 2cm chunks. • When the veggies have 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Sri Lankan spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add cooked chicken, roast veggies and baby leaves, and stir until wilted. Season to taste.
• Divide rapid rice between bowls. • Top with Sri Lankan chickpea, chicken and veggie curry. • Tear over coriander to garnish. Enjoy!