Cross-Over Chickpea and Spinach Curry
with Cooling Coriander
The male members of the HelloFresh Farm are reliably informed that there is a certain category of clothing called “cross-over” clothing. Arnie thought this might have something to do with his occasional penchant for high heels, but Caroline tells us they are clothes which can be worn from day to night. That got us to thinking about cross-over dishes - warm enough for the chilly nights we’re still having, but with a hint of impending Spring. This nutritious little number is the perfect addition to your nutritional closet.
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
1
Ginger
2
Garlic Clove
1
Red Chilli
2
Curry Powder Mix
2
Vine Tomatoes
1
Chickpeas
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
200
Basmati Rice
1
Ground Cinnamon
1
Bay Leaf
½
Coriander
½
Greek Style Natural Yoghurt
(Contains Milk)
½
Baby Spinach
Not included in your delivery
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Peel and finely dice ¼ of the onion and roughly chop the remaining ¾ . Peel the ginger with the edge of a spoon and then grate or finely dice it. Finely chop the garlic. Stab the chilli a few times with the tip of a sharp knife (to release the flavour).
Heat 1 tbsp of oil in a pan on medium-low heat. Once hot, add the roughly chopped onion and cook for 5 mins (until soft). Add the garlic and cook for a further 1-2 mins. Add the curry powder and ginger and cook for another 1-2 mins to develop the flavour.
Cut the tomatoes in half, remove the seeds (and discard) and roughly chop. Add the drained chickpeas, whole chilli and the chopped tomatoes to the pan. Add ½ the stock pot with 100ml of water, ½ tsp of salt and a few grinds of pepper. Cook over a medium heat for 15 mins.
Heat 1 tbsp of oil in a pan over a medium heat. Once hot add the finely diced onion and cook for 5 mins, or until soft.
Add the rice to the pan and coat in the oil then add 300ml of water. Add the remaining half of the stock pot, half a cinnamon stick and the bay leaf. Cover with a tight fitting lid and cook on the lowest heat for 10 mins and then leave off the heat for 10 mins - don’t peek under the lid until 20 mins are up!
Finely chop the coriander and mix half with the yoghurt along with a pinch of salt and pepper.
When the curry is cooked, take off the heat and stir through the spinach.
Serve the curry on top of the basmati rice along with the yoghurt and top with the remaining chopped coriander.
