Cross-Over Chickpea and Spinach Curry

Name: Cross-Over Chickpea and Spinach Curry with Cooling Coriander
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Onion; 1 Ginger; 2 Garlic Clove; 1 Red Chilli; 2 Curry Powder Mix; 2 Vine Tomatoes; 1 Chickpeas; 1 Vegetable Stock Pot; 200 Basmati Rice; 1 Ground Cinnamon; 1 Bay Leaf; ½ Coriander; ½ Greek Style Natural Yoghurt; ½ Baby Spinach; Vegetable Oil; Salt; Pepper

with Cooling Coriander

Recipe Development TeamPublished on February 02, 2015

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The male members of the HelloFresh Farm are reliably informed that there is a certain category of clothing called “cross-over” clothing. Arnie thought this might have something to do with his occasional penchant for high heels, but Caroline tells us they are clothes which can be worn from day to night. That got us to thinking about cross-over dishes - warm enough for the chilly nights we’re still having, but with a hint of impending Spring. This nutritious little number is the perfect addition to your nutritional closet.

Tags:

Not Suitable for Coeliacs

•Spicy

•Veggie

Allergens:

Celery

•Sulphites

•Milk

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.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Onion

Ginger

Garlic Clove

Red Chilli

Curry Powder Mix

Vine Tomatoes

Chickpeas

Vegetable Stock Pot

(Contains: Celery, Sulphites)

200

Basmati Rice

Ground Cinnamon

Bay Leaf

Coriander

Greek Style Natural Yoghurt

(Contains: Milk)

Baby Spinach

Not included in your delivery

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)550 kcal

Energy (kJ)2301 kJ

Fat8 g

of which saturates2 g

Carbohydrate89 g

Protein29 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Knife

•Pan

•Grill Pan

Cooking Instructions and Tips

Peel and finely dice ¼ of the onion and roughly chop the remaining ¾ . Peel the ginger with the edge of a spoon and then grate or finely dice it. Finely chop the garlic. Stab the chilli a few times with the tip of a sharp knife (to release the flavour).

Heat 1 tbsp of oil in a pan on medium-low heat. Once hot, add the roughly chopped onion and cook for 5 mins (until soft). Add the garlic and cook for a further 1-2 mins. Add the curry powder and ginger and cook for another 1-2 mins to develop the flavour.

Cut the tomatoes in half, remove the seeds (and discard) and roughly chop. Add the drained chickpeas, whole chilli and the chopped tomatoes to the pan. Add ½ the stock pot with 100ml of water, ½ tsp of salt and a few grinds of pepper. Cook over a medium heat for 15 mins.

Heat 1 tbsp of oil in a pan over a medium heat. Once hot add the finely diced onion and cook for 5 mins, or until soft.

Add the rice to the pan and coat in the oil then add 300ml of water. Add the remaining half of the stock pot, half a cinnamon stick and the bay leaf. Cover with a tight fitting lid and cook on the lowest heat for 10 mins and then leave off the heat for 10 mins - don’t peek under the lid until 20 mins are up!

Finely chop the coriander and mix half with the yoghurt along with a pinch of salt and pepper.