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Super Quick Chickpea and Mango Chutney Curry

Super Quick Chickpea and Mango Chutney Curry

with Basmati Rice and Toasted Flaked Almonds

Ready in just 15 minutes, this Super Quick Chickpea and Mango Chutney Curry is a mild but delicious veggie curry. The flavour here comes from korma curry paste and sweet mango chutney.

Tags:
Veggie
Allergens:
Mustard
Milk
Almonds
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

80 grams

Green Beans

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

40 grams

Mango Chutney

100 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

20 grams

Butter

Nutritional information

Energy (kJ)3188 kJ
Energy (kcal)762 kcal
Fat33.5 g
of which saturates14.1 g
Carbohydrate96.2 g
of which sugars17.5 g
Dietary Fibre13.3 g
Protein19.6 g
Salt3.5 g
Potassium341 mg
Calcium59.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Large Saucepan

Instructions

1
  • Boil a half-full kettle.
  • Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
2
  • Meanwhile, cut the green beans into thirds.
  • Heat a drizzle of oil in a saucepan. When hot, add the curry powder and korma curry paste. Fry, 30 secs.
  • Stir in the green beans, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
  • Simmer, 5-6 mins. 
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.
4
  • Share the rice between your bowls.
  • Top with the curried chickpeas.
  • Sprinkle over the flaked almonds.

Enjoy!

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