Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4073 / 973
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Add the basmati rice, measuredwater 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.
Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a pot over a medium heat with the veganbutter and a drizzle of vegetableoil. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.
Add the coriandercuminpowder, garammasala, turmeric, chilli(spicy!) and tomatopaste and cook for 1 min. Add the tomatopassata, sugar, measuredwater, 0.5/1/1 stockcube, and coconutcream. 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 freshcoriander. 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.
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 the butterchickpea curry over the cooked basmatirice. Serve the carrot and cashewsalad over the top or to the side.