Vegan Butter Chickpea Curry

with Carrot and Cashew Salad
Spiced creamy curry meets fresh and tangy salad.
953 Reviews
Cals 973 · Prot 23 · Carbs 143 · Fat 43
Vegan
Try Hello Chef Now
30 min
Vegan Butter Chickpea Curry with Carrot and Cashew Salad
Spiced creamy curry meets fresh and tangy salad.
953 Reviews
Cals 973 · Prot 23 · Carbs 143 · Fat 43
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chickpeas
260 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*
0.5 Piece
Coconut cream
200 Grams
Rice and salad
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Cashew nuts 1*2*
40 Grams
Carrot
2 Piece
Fresh coriander
15 Grams
Lime
2 Piece

Allergens

*15 Celery, *1 Peanuts, *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) 4073 / 973
Fats (g) 42.9
of which saturated (g) 27.2
Carbohydrates (g) 143
of which sugars (g) 26.5
Fibers (g) 20.2
Proteins (g) 23.4
Salt (g) 2.4
*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

Boil rice

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.
Prep

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.
Stew

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, 0.5/1/1 stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.
Make salad

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 1/1.5/2 Tbsp of lime juice and a pinch of salt.
Puree

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

6 Serve

Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.
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