with Basmati Rice and Toasted Flaked Almonds
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chickpea Curry and Mango Chutney 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, 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.
- 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!
3181
kJ
Energy (kJ)
760
kcal
Energy (kcal)
34
g
Fat
14.4
g
of which saturates
95
g
Carbohydrate
15.8
g
of which sugars
19.3
g
Protein
3.63
g
Salt
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