Peanut Butter Chickpea Curry
with Roasted Broccoli and Basmati Rice
The humble chickpea is great at absorbing the intense flavour of spice and gets extra tender when simmered, so it is the perfect central ingredient to a curry. In this recipe, the chickpeas are coated with garlic, ginger and north Indian spices for a fragrant and aromatic combination of flavours. Stir in peanut butter for a wonderful nutty flavour that works wonders with Thai flavours like lime, garlic and ginger. When the curry is ready, serve in bowls with a spooning of rice and enjoy!
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
North Indian Style Spice Mix
200
Coconut Milk
150
Basmati Rice
1
Onion
1
Broccoli
1
Finely Chopped Tomatoes
1
Chickpeas
1
Garlic Clove
½
Lime
2
Peanut Butter
1
Vegetable Stock Powder
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Pour the water for the rice (see ingredients for amount) and 0.25 tsp of salt into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pop the broccoli florets onto a baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat, then pop the tray onto the middle shelf of the oven to roast until charred and soft enough to eat, 15-20 mins.
In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all!). Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the onion and cook until soft, 5-6 mins, stirring occasionally. Once softened, stir in the garlic and north Indian curry powder. Cook for 1 minute. Add in the chickpeas and stir until coated in all the lovely spice!
Pour the finely chopped tomatoes and coconut milk (see ingredients for amount you need) into the pan. Add the stock powder and stir to dissolve. Bring to the boil, then lower the heat and simmer, until thickened slightly, 6-8 mins. Once thickened, stir the peanut butter into the pan. Mix well to combine, then gently add in the broccoli. Add a splash of water if you think it has become too thick. Taste and add salt and pepper if you feel it needs it.
Just before you are ready to serve, stir the lime zest and half the coriander into the rice then serve into large bowls with the curry spooned on top. Sprinkle over the remaining coriander and serve the lime wedges to the side to squeeze on top. Enjoy!
