with Basmati Rice and Toasted Flaked Almonds
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chickpea and Mango Chutney Curry in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Curry Powder Mix
1 sachet(s)
Korma Curry Paste
50 grams
Chickpeas
1 carton(s)
Creme Fraiche
75 grams
Vegetable Stock Paste
10 grams
Mango Chutney
40 grams
Baby Spinach
100 grams
Toasted Flaked Almonds
15 grams
Butter
20 grams
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Meanwhile, heat a drizzle of oil in a saucepan. When hot, add the curry powder and korma curry paste. Fry, 30 secs.
- Stir in the chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
- Simmer, 5-6 mins.
- 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.
- Share the rice between your bowls.
- Top with the curried chickpeas.
- Sprinkle over the flaked almonds.
Enjoy!
3166
kJ
Energy (kJ)
757
kcal
Energy (kcal)
34
g
Fat
14.4
g
of which saturates
95
g
Carbohydrate
15.8
g
of which sugars
18.8
g
Protein
3.62
g
Salt
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds
