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Creamy Chickpea Curry and Mango Chutney

Creamy Chickpea Curry and Mango Chutney

with Basmati Rice and Toasted Flaked Almonds
4.5(1.4K)
Lily Stevens
Lily StevensUpdated on February 23, 2024
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Calories
: 
760 kcal
Protein
: 
19.3g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Celery
  • Nuts
  • May contain traces of allergens
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Medium Saucepan
•Kettle
•Large Saucepan

Instructions

PDF
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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