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

Creamy Chickpea Curry and Mango Chutney

with Basmati Rice and Toasted Flaked Almonds

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

Tags:
Veggie
New
Allergens:
Senf
Milk
Celery
Tree nuts

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.

Total10 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Senf)

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: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Not included in your delivery

20 grams

Butter

Nutritional information

Energy (kJ)3181 kJ
Energy (kcal)760 kcal
Fat34 g
of which saturates14.4 g
Carbohydrate95 g
of which sugars15.8 g
Protein19.3 g
Salt3.6 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, add the curry powder, korma curry paste, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney to a saucepan.
  • Stir and 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!

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