Skip to content Skip to footer
Nutrition

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

  • Protein 25.05g

  • Cholesterol 0mg

Good to know

30 minutes to make
Two of your five a day

Don’t forget:

Wash your veggies before use

Shopping list for 2 people

  • 1 shallot

  • 2 garlic cloves

  • 1 can chickpeas

  • 25g cashew nuts

  • 3 tablespoons yellow curry paste

  • 100g baby spinach

  • 1 sweet potato

  • 1 lime

  • 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