Sri Lankan-Style Chickpea & Veggie Curry
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Sri Lankan-Style Chickpea & Veggie Curry

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.

Tags:
Plant Based
Climate Superstar

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2988 kJ
Fat24.9 g
of which saturates15.8 g
Carbohydrate111.4 g
of which sugars10.2 g
Protein27.2 g
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

3
4

• Divide rapid rice between bowls. • Top with Sri Lankan chickpea and veggie curry. • Tear over coriander(see ingredients) to garnish. Enjoy!