Red Thai Style Chickpea Curry
with Spiced Roasted Cauliflower and Zesty Rice
Our Red Thai Style Chickpea Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
150
Basmati Rice
300
Cauliflower Florets
1
Thai Style Spice Blend
(Contains Sesame)
½
Lime
1
Chickpeas
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Garlic Clove
75
Red Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Have any large cauliflower florets, then pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then scatter over the Thai style spice blend. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 15-20 mins. Turn halfway through.
Meanwhile, zest and halve the lime. Drain and rinse the chickpeas in a sieve.
Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the red Thai style paste and fry until fragrant, 1 min.
Add the garlic and cook for 1 min more, then pour in the coconut milk, veg stock paste and water for the curry (see pantry for amount). Season with salt and pepper.
Bring to the boil, then stir in the chickpeas. Lower the heat slightly and simmer until thickened, 5-7 mins.
Once the rice is cooked, fluff it up using a fork and stir through the lime zest.
Once your curry has thickened, add a squeeze of lime juice. Taste and season with salt and pepper if needed.
Cut any remaining lime into wedges.
When everything's ready, share the zesty rice between your bowls and top with the chickpea curry.
Arrange the roasted cauliflower on top, then sprinkle over the peanuts to finish.
Serve with any lime wedges alongside for squeezing over.
Enjoy!
