South East Asia inspired chickpea curry
Kick-start your veggie meals habit with this tasty winter warmer
Nutritional information (per serving)
Energy (kJ) 4,027 kJ
Energy (kcal) 954 kcal
Fat 38.93g of which saturates 19g
Carbohydrate 123g of which sugars 21g
Dietary fibre 4.87g
Good to know
30 minutes to make
Two of your five a day
Wash your veggies before use
Shopping list for 2 people
2 garlic cloves
1 can chickpeas
25g cashew nuts
3 tablespoons yellow curry paste
100g baby spinach
1 sweet potato
150g basmati rice
1 tablespoon ginger puree
1 vegetable stock cube
200ml of coconut milk
26g (about 1.5 tbsp) peanut butter
5 teaspoons ketjap manis or soy sauce
1. Get prepped
Halve, peel and chop the shallot into small pieces. Peel the sweet potato and chop into 2cm pieces. Peel and grate the garlic cloves (or use a garlic press). Zest your lime and cut into wedges. Drain and rinse the chickpeas in a sieve.
2. Cook the rice
Pour 300ml of water into a saucepan and bring to the boil. Add quarter of a teaspoon of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove the pan from the heat (still covered) and leave to the side for another 10 minutes or until ready to serve (the rice will continue to cook in its own steam).
3. Toast the cashews
Heat a large saucepan on a medium high heat (no oil), add the cashews and cook, stirring regularly, until lightly toasted (2-3 minutes). Tip: Watch them like a hawk as they burn easily. Remove from the pan and pop in a small bowl for later. Wipe the pan with kitchen paper and return to a medium heat with a drizzle of oil. Add the shallot to the saucepan and stir fry for 3-4 minutes until softened.
4. Make the curry
Stir in the ginger puree, Thai yellow curry paste and half of the garlic. Cook for 1 minute more. Stir in the sweet potato and chickpeas, then pour in 200ml water, vegetable stock, coconut milk and peanut butter. Stir, ensuring the peanut butter has combined (2-3 minutes). Bring to the boil, then reduce to a simmer. Pop the lid on and simmer for 15-20 minutes until the sweet potato is tender, stirring frequently.
5. Cook the spinach
About 6-8 minutes before your curry is ready, heat a drizzle of oil in a frying pan on medium high heat. Add the spinach a handful at a time and allow it to wilt slightly (1-2 minutes). Then add the ketjap manis/soy sauce and the rest of the garlic and stir fry for 2-3 minutes until some of the liquid has evaporated. Remove from the heat.
6. To serve
Stir the lime zest through the rice and share between bowls. Add a squeeze of lime juice to the curry, taste and add salt, pepper and lime juice if you feel it needs it. Spoon the curry and the garlicky spinach on to the rice. Sprinkle on the cashews and enjoy!
Cooking utensils you will need:
Chopping board, knife, garlic press, sieve, bowl, saucepan, frying pan
Recipe courtesy of Hello Fresh. See hellofresh.co.uk