Vegan Butter Chickpea Curry
with Carrot and Cashew Salad
Spiced creamy curry meets fresh and tangy salad.
Cals 1023 · Prot 27 · Carbs 154 · Fat 43
Vegan
30 min
Spiced creamy curry meets fresh and tangy salad.
Cals 1023 · Prot 27 · Carbs 154 · Fat 43
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
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) | 4283 / 1023 |
| Fats (g) | 42.9 |
| of which saturated (g) | 27.2 |
| Carbohydrates (g) | 154 |
| of which sugars (g) | 22.8 |
| Fibers (g) | 21 |
| Proteins (g) | 27 |
| Salt (g) | 2.1 |
*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.
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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