Masala Chickpea Curry

Name: Masala Chickpea Curry with Brown Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Brown rice; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Pieces of Carrot; 240 Grams of Chickpeas; 1 Tbsp of Olive oil; 2 Grams of Garam masala; 1 Tsp of Salt; 1 Tsp of Black pepper; 167 ML of Coconut milk; 1 Pieces of Vegetable stock cube; 20 Grams of Honey; 20 Grams of Fresh coriander; 1 Pieces of Lemon

with Brown Rice

A fast and delicious curry that you'll want to come back to.

Cals 479 · Prot 15 · Carbs 114 · Fat 3

Family Friendly

30 min

A fast and delicious curry that you'll want to come back to.

Cals 479 · Prot 15 · Carbs 114 · Fat 3

Family Friendly

Ingredients

Rice

Brown rice

150 Grams

Curry

Red onion

1 Piece

Garlic cloves

3 Pieces

Ginger

30 Grams

Carrot

2 Pieces

Chickpeas

240 Grams

Olive oil

1 Tbsp

Garam masala

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Coconut milk

167 ML

Vegetable stock cube 15*

0.5 Pieces

Honey

20 Grams

To Serve

Fresh coriander

20 Grams

Lemon

1 Piece

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)	2005 / 479
Fats (g)	2.6
of which saturated (g)	0.2
Carbohydrates (g)	114
of which sugars (g)	5.4
Fibers (g)	10.1
Proteins (g)	14.6
Salt (g)	0.9

*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 Cook rice

Cook the rice in boiling water. Use the rice: water ratio 1:2.5. Bring to boil, cover and reduce heat. Allow a gentle simmer for 15 minutes or until all the water is absorbed.

2 Prep vegetables

Peel and dice the onion. Peel and mince the garlic cloves. Peel and finely grate ginger. Peel carrots and cut into small cubes. Pour canned chickpeas into a colander. Rinse with cold water. Drain.

3 Fry base

Heat oil in a frying pan over medium high heat. Fry onion, carrot, garlic and ginger for 5 minutes. Add garam masala, salt and black pepper. Cook for another 1-2 minutes.

4 Simmer

Add coconut milk, vegetable cube, and honey. Bring to a boil and simmer lightly, uncovered, for 10 minutes. Puree the curry sauce in a blender or with a mixer, until smooth. Add a little water if needed. Transfer back to the pan. Add drained chickpeas, cover, and let simmer lightly for another 10 minutes. Serve with brown rice, a squeeze of lemon and chopped coriander.

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