Sri Lankan-Style Chickpea & Veggie 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.
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Ingredients
1 portion
cauliflower
1
carrot
1 tin
chickpeas
1 packet
basmati rice
1 sachet
Sri Lankan 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 bag
baby spinach leaves
½ bag
coriander
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. 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 chickpeass. • 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.
• When the veggies have 10 minutes remaining, heat a large frying pan over 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 roast veggies and baby spinach leaves, and stir until wilted. Season to taste.
• Divide rapid rice between bowls. • Top with Sri Lankan chickpea and veggie curry. • Tear over coriander(see ingredients) to garnish. Enjoy!