Creamy Chickpea and Mango Chutney Curry
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Creamy Chickpea and Mango Chutney Curry

Creamy Chickpea and Mango Chutney Curry

with Basmati Rice and Toasted Flaked Almonds

Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chickpea and Mango Chutney Curry in just 15 minutes for a delicious and speedy meal.

Tags:
Veggie
Allergens:
Mustard
Milk
Celery
Nuts

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.

Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

1 carton(s)

Chickpeas

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

100 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

20 grams

Butter

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Nutritional information

Energy (kJ)3166 kJ
Energy (kcal)757 kcal
Fat34 g
of which saturates14.4 g
Carbohydrate95 g
of which sugars15.8 g
Protein18.8 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Large Saucepan

Instructions

Boil Rice
1
  • Boil a half-full kettle.
  • Pour it into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
Get Simmering
2
  • Meanwhile, heat a drizzle of oil in a saucepan. When hot, add the curry powder and korma curry paste. Fry, 30 secs.
  • Stir in the chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
  • Simmer, 5-6 mins. 
Spinach Time
3
  • Add the spinach to the curry in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in the butter (see pantry).
  • Season with salt and pepper.
  • Once the rice is cooked, drain, pop back in the pan and cover.
Dinner's Ready!
4
  • Share the rice between your bowls.
  • Top with the curried chickpeas.
  • Sprinkle over the flaked almonds.

Enjoy!