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.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Beans
80 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 ¼ tsp salt on high heat.
- Boil the rice, 10-12 mins.
- 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.
- 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.
3188
kJ
Energy (kJ)
762
kcal
Energy (kcal)
33.5
g
Fat
14.1
g
of which saturates
96.2
g
Carbohydrate
17.5
g
of which sugars
13.3
g
Dietary Fibre
19.6
g
Protein
3.45
g
Salt
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with Basmati Rice and Toasted Flaked Almonds
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with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds
