Coconut and Chickpea Curry
with Baby Spinach, Dukkah and Buttery Naans
This Coconut and Lentil Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
1
Medium Tomato
1
Chickpeas
½
Lime
2
Pasanda Style Seasoning
400
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
100
Baby Spinach
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Not included in your delivery
50
Water for the Sauce
10
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 2cm pieces. Drain and rinse the chickpeas in a sieve.
Halve the lime.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion and cook, stirring frequently, until softened, 5-6 mins.
Add the pasanda style seasoning and garlic, then stir and cook for 1 min more.
Stir in the coconut milk, water for the sauce (see pantry for amount), chickpeas and veg stock paste until combined.
Bring the curry to the boil, then reduce the heat to low and simmer until slightly thickened, 15-20 mins.
When about 5 mins remain, stir through the tomato and add the spinach a handful at a time until wilted and piping hot.
Once the veg has been added to the curry, put the naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once warmed, remove them from the oven and generously spread over the butter (see pantry for amount).
Once the chickpeas are cooked and the curry has thickened slightly, remove from the heat.
Add a splash of water if it's a little too thick, then squeeze in some lime juice. Season to taste with salt, pepper and more lime juice if needed.
Share the coconut and chickpea curry between your bowls and sprinkle over the dukkah to finish.
Serve with the buttery naans alongside.
Enjoy!
