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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

Lily StevensPublished on December 19, 2023

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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:

Mustard

•Milk

•Celery

•Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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: 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 traces of: Sesame, Nuts, Peanut)

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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