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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