South East Asian Inspired Chickpea Curry
with Garlic Spinach and Basmati Rice
A customer favourite, this South East Asian Inspired Chickpea Curry is a tried-and-tested recipe that always wins with a crowd.
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
Red Onion
1
Sweet Potato
2
Garlic Clove
½
Lime
1
Chickpeas
150
Basmati Rice
1
Ginger Puree
45
Yellow Thai Style Paste
10
Vegetable Stock Paste
(Contains Celery)
200
Coconut Milk
30
Peanut Butter
(Contains Peanut May contain Nuts)
100
Baby Spinach
25
Ketjap Manis
(Contains Soya)
Not included in your delivery
200
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and chop the red onion into small pieces. Peel the sweet potato and chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
While the rice cooks, heat a drizzle of oil in a large saucepan on medium heat. Add the onion and stir-fry until softened, 3-4 mins.
Stir in the ginger puree, yellow Thai style paste and half the garlic. Cook for 1 min more. Stir in the sweet potato and chickpeas, then pour in the water for the curry (see ingredients for amount), veg stock paste, coconut milk and peanut butter. Stir to thoroughly combine, 2-3 mins. Bring to the boil, then reduce to a simmer. Pop the lid on and simmer, stirring frequently until the sweet potato is tender, 15-20 mins. TIP: Add a splash more water if you feel it needs it.
About 6-8 mins before your curry is ready, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the spinach a handful at a time and allow it to wilt slightly, 1-2 mins. Once it begins to wilt, add the ketjap manis and remaining garlic and stir-fry until some of the liquid has evaporated, 2-3 mins. Remove from the heat once wilted and piping hot.
Fluff up the rice with a fork and stir through the lime zest. Add a squeeze of lime juice to the curry, then taste and add more salt, pepper and lime juice if needed. Share the rice between your bowls and spoon the curry onto one side with the garlic spinach on the other. Serve with lime wedges for squeezing over. Enjoy!
