Chickpea, Spinach & Coconut Curry With Carrot & Coriander Brown Rice
A super quick curry, packed with aromatic flavours!
Kcal 580 · Prot 16 · Carbs 85 · Fat 21
Express
Calorie Smart
20 min
A super quick curry, packed with aromatic flavours!
Kcal 580 · Prot 16 · Carbs 85 · Fat 21
Express
Calorie Smart
Ingredients
Curry
Chopped brown onion
100 Grams
Cherry tomatoes
150 Grams
Tomato paste
50 Grams
Ginger garlic paste
10 Grams
Indian Masala mix
8 Grams
Chickpeas
240 Grams
Coconut milk
200 ML
Vegetable seasoning
15*
2 Grams
Baby spinach
40 Grams
Rice
Cooked brown rice
300 Grams
Grated carrot
100 Grams
Coriander powder
2 Grams
Fresh coriander
15 Grams
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2427 / 580 |
| Fats (g) | 20.9 |
| of which saturated (g) | 10.6 |
| Carbohydrates (g) | 85 |
| of which sugars (g) | 10.5 |
| Fibers (g) | 15.5 |
| Proteins (g) | 15.8 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry
- Heat a pot over a medium-high heat with a drizzle of oil.
- Fry the onions and cherry tomatoes for 3-4 min until softened.
2 Add spices
- Add the tomato paste, ginger garlic paste, indian masala mix.
- Mix well, cook for 1 min.
3 Add chickpeas
- Meanwhile, drain and rinse the chickpeas.
- Add the chickpeas, coconut milk and vegetable seasoning.
- Bring to a simmer, lower the heat and cook for 3 min.
- Add the baby spinach and cook for a further 3-4 min until the spinach has wilted and the chickpeas are tender.
- Adjust seasoning to taste.
4 Heat rice
- Meanwhile, finely chop the coriander leaves and stalks, reserving some for garnish.
- Heat a separate pan over a medium heat.
- Fry the carrot and rice with the coriander powder and a pinch of salt for 3-4 min.
- Once the rice is warmed through mix through the fresh coriander.
5 Serve
- Serve the Chickpea, Spinach & Coconut Curry With Carrot and Coriander Brown Rice. Garnish with the reserved coriander.
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