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North Indian Style Coconut, Chickpea and Spinach Curry
North Indian Style Coconut, Chickpea and Spinach Curry

North Indian Style Coconut, Chickpea and Spinach Curry

with Mustard Seed Green Beans and Cheat's Chapati

Anushka Magan
Anushka MaganPublished on July 09, 2024

North Indian style spice mix, made with chilli flakes, cumin, turmeric and ginger, makes this curry an aromatic and tasty dish. Serve with a cheat's version of chapati by dry-frying tortillas and generously spreading with butter to recreate the famous Indian flatbreads.

Tags:
Veggie
Allergens:
Wheat
Cereals containing gluten
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

160 grams

Green Beans

2 unit(s)

Garlic Clove**

1 carton(s)

Chickpeas

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

100 grams

Baby Spinach

40 grams

Mango Chutney

Not included in your delivery

20 grams

Butter

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat32.5 g
of which saturates21.1 g
Carbohydrate85.8 g
of which sugars18.5 g
Dietary Fibre13.1 g
Protein19.6 g
Salt3 g
Potassium341 mg
Calcium59.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Plate
Aluminum Foil
Knife
Large Frying Pan
Bowl

Cooking Instructions and Tips

1

Trim and halve the green beans. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a large frying pan on high heat (no oil). 

Once hot, dry-fry your tortillas for 1 min on each side. You want your tortillas to char slightly, but keep an eye on them.

Once lightly charred, spread each one with the butter (see pantry for amount), then pile them on a plate. Cover with foil to keep warm, then set aside. 

2

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and mustard seeds and stir-fry until the beans are starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

Once tender, season the mustard seed beans with salt and pepper, then transfer to a bowl. Cover to keep warm. 

3

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the tomato puree, garlic and North Indian style spice mix and fry for 30 secs.

4

Next, stir the chickpeas, coconut milk, vegetable stock paste and water for the curry (see pantry for amount) into the frying pan.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. Stir occasionally. 

5

Once the curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the mango chutney and season with salt and pepper. Simmer for 1 min more, then remove from the heat.

Add a splash more water if you feel it needs it. 

6

Spoon the curry into your bowls and top with the mustard seed green beans.

Serve the cheat's chapati on the side for dipping and scooping.

Enjoy! 

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