Thai Coconut Chickpea Curry and Jasmine Rice

Name: Thai Coconut Chickpea Curry and Jasmine Rice with Carrot, Coriander and Peanut Salad
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 150 Grams of Cherry tomatoes; 1 Piece of Lemongrass; 240 Grams of Chickpeas; 10 ML of Coconut oil; 30 Grams of Green curry paste; 30 Grams of Tomato paste; 10 Grams of Ginger garlic paste; 5 Grams of Garam masala; 2 Grams of Turmeric powder; 3 Piece of Lime leaves; 200 Grams of Coconut cream; 1 Piece of Vegetable stock cube; 150 ML of Water; 60 Grams of Baby spinach; 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 1 Piece of Carrot; 15 Grams of Fresh coriander; 1 Piece of Small red chilli; 1 Piece of Lime; 40 Grams of Salted peanuts

with Carrot, Coriander and Peanut Salad

A super quick and aromatic vegan curry packed with flavour.

108 Reviews

Cals 938 · Prot 28 · Carbs 134 · Fat 41

Vegan

Family Friendly

25 min

Thai Coconut Chickpea Curry and Jasmine Rice with Carrot, Coriander and Peanut Salad

A super quick and aromatic vegan curry packed with flavour.

108 Reviews

Cals 938 · Prot 28 · Carbs 134 · Fat 41

Vegan

Family Friendly

Ingredients

Curry

Red onion

1 Piece

Cherry tomatoes

150 Grams

Lemongrass

1 Piece

Chickpeas

240 Grams

Coconut oil

10 ML

Green curry paste

30 Grams

Tomato paste

30 Grams

Ginger garlic paste

10 Grams

Garam masala

5 Grams

Turmeric powder

2 Grams

Lime leaves

3 Piece

Coconut cream

200 Grams

Vegetable stock cube 15*

1 Piece

Water

150 ML

Baby spinach

60 Grams

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Salad

Carrot

1 Piece

Fresh coriander

15 Grams

Small red chilli

1 Piece

Lime

1 Piece

Salted peanuts 1*

40 Grams

Allergens

*15 Celery, *1 Peanuts

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)	3924 / 938
Fats (g)	40.5
of which saturated (g)	26.7
Carbohydrates (g)	134
of which sugars (g)	12
Fibers (g)	19.1
Proteins (g)	27.8
Salt (g)	7.8

*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

Rinse and drain the jasmine rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until rice is tender.
Remove from the heat and keep covered until serving.

2 Prep

Meanwhile, peel and finely chop the onion.
Roughly chop the cherry tomatoes.
Halve and crush the lemongrass with the back of the knife.
Drain and rinse the chickpeas.

3 Fry

Heat a large pot over a medium-high heat with the coconut oil.
Once hot, fry the onions for 3-5 min until slightly softened.
Add the tomatoes, green curry paste (spicy!), tomato paste, ginger garlic paste, garam masala, turmeric, lime leaves and lemongrass.
Fry for 1 min.
Add the chickpeas and coat in the spices.

4 Make sauce

Add the coconut cream, 0.5 stock cube and measured water.
Mix well and simmer for 6-8 min.
Remove the lime leaves and lemongrass and discard.
Add the baby spinach and cook for 2-3 min until wilted.
Adjust seasoning to taste.

5 Make salad

Meanwhile, slice the carrot into matchsticks.
Pick the coriander leaves.
Deseed and finely slice the red chilli.
Cut the lime into wedges.
Roughly chop the peanuts.
In a large bowl, combine the carrot, coriander and chilli (spicy!) with a squeeze of lime juice to taste.
Sprinkle over the peanuts.