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Super Quick Chickpea and Mango Chutney Curry

Super Quick Chickpea and Mango Chutney Curry

with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds

Recipe Development TeamPublished on September 17, 2025

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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

•Cereals containing gluten

•Barley

•Almonds

•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

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

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

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)3289 kJ

Energy (kcal)786 kcal

Fat32.5 g

of which saturates14.4 g

Carbohydrate104.8 g

of which sugars17.1 g

Dietary Fibre12.4 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

Instructions

1

Boil a half-full kettle.
Pour it into a saucepan with ¼ 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.
Drizzle over the tamarind chutney.
Sprinkle over the flaked almonds.

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