Creamy Chickpea Curry and Mango Chutney
with Basmati Rice and Toasted Flaked Almonds
Tags:
Veggie
Allergens:
Mustard
•Milk
•Celery
•Nuts
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.
Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
1 carton(s)
Chickpeas
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Mango Chutney
100 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
Nutritional information
Energy (kJ)3166 kJ
Energy (kcal)757 kcal
Fat34 g
of which saturates14.4 g
Carbohydrate95 g
of which sugars15.8 g
Protein18.8 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Large Saucepan
Instructions
1
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
2
- Meanwhile, add the curry powder, korma curry paste, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney to a saucepan.
- Stir and bring to the boil.
- Simmer, 5-6 mins.
3
- Add the spinach to the curry in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the butter (see pantry).
- Season with salt and pepper.
- Once the rice is cooked, drain, pop back in the pan and cover.
4
- Share the rice between your bowls.
- Top with the curried chickpeas.
- Sprinkle over the flaked almonds.
- Enjoy!
