Vegan Butter Chickpea Curry

Name: Vegan Butter Chickpea Curry with Carrot and Cashew Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Chickpeas; 1 Piece of Brown onion; 3 Piece of Garlic cloves; 30 Grams of Ginger; 20 Grams of Salted vegan butter; 1 Tsp of Salt; 4 Grams of Coriander cumin powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 5 Grams of Brown sugar; 100 ML of Water; 1 Piece of Vegetable stock cube; 200 Grams of Coconut cream; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt; 40 Grams of Cashew nuts; 2 Piece of Carrot; 15 Grams of Fresh coriander; 2 Piece of Lime

with Carrot and Cashew Salad

Spiced creamy curry meets fresh and tangy salad.

317 Reviews

Cals 1021 · Prot 26 · Carbs 137 · Fat 45

Vegan

30 min

Spiced creamy curry meets fresh and tangy salad.

317 Reviews

Cals 1021 · Prot 26 · Carbs 137 · Fat 45

Vegan

Ingredients

Curry

Chickpeas

240 Grams

Brown onion

1 Piece

Garlic cloves

3 Piece

Ginger

30 Grams

Salted vegan butter

20 Grams

Salt

0.5 Tsp

Coriander cumin powder

4 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Chilli powder

2 Grams

Tomato paste

30 Grams

Tomato passata

200 Grams

Brown sugar

5 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

Coconut cream

200 Grams

Rice and salad

Basmati rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Cashew nuts 2*

40 Grams

Carrot

2 Piece

Fresh coriander

15 Grams

Lime

2 Piece

Allergens

*15 Celery, *2 Tree Nuts

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)	4288 / 1021
Fats (g)	44.5
of which saturated (g)	27.8
Carbohydrates (g)	137
of which sugars (g)	20.9
Fibers (g)	21.5
Proteins (g)	26.4
Salt (g)	1.9

*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 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil.
Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
Remove the pan from the heat and keep covered until serving.

2 Prep

Meanwhile, peel and chop the onion and garlic.
Peel and grate the ginger.
Heat a pot over a medium heat with the vegan butter and a drizzle of vegetable oil.
Fry the onion with a pinch of salt for 5 min until translucent.
Add the garlic and ginger and cook for 1 min further.

3 Stew

Add the coriander cumin powder, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min.
Add the tomato passata, sugar, measured water, 0.5 stock cube, and coconut cream.
Bring to a simmer, cover with a lid and cook for 15 min.

4 Make salad

Meanwhile, toast the cashews in a hot, dry pan for 2 min or until lightly toasted.
Transfer them to a plate to cool.
Peel the carrot and chop it into thin matchsticks.
Alternatively, grate it.
Chop the fresh coriander.
Toss the carrots and chopped coriander with the toasted cashews.
Season with 1 Tbsp of lime juice and a pinch of salt.

5 Puree

After 15 min, puree the curry sauce in a food processor or with a hand-held blender until smooth.
Rinse and drain the chickpeas.
Add the chickpeas to the pureed curry sauce and cook the curry for a final 5 min.
Adjust the seasoning.

Tip! Prep the curry sauce in advance! It reheats well with a splash of water.