Crispy Chickpeas with Sweet & Creamy Curry Sauce
with mango chutney, cashews, lime & parsleyCalories
:
740 kcalProtein
:
19.2g proteinTotal
:
25 minutesDifficulty
:
EasyPlant-Based
Fibermaxxing
Allergens:
- Selderij
- Mosterd
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ pack
Chickpeas
100 g
Cauliflower Rice
40 g
Quick-cook brown rice
½ piece
Onion
1 piece
Garlic
1 piece
Tomato
½ piece
Carrot
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Lime
90 milliliters
Coconut milk
20 g
Mango chutney
(Contains: Mosterd)
Not included in your delivery
1 tablespoon
Sunflower oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3098 kJ
Calories740 kcal
Fat38.5 g
Saturated Fat16.7 g
Carbohydrate72.3 g
Sugar14.8 g
Dietary Fiber21.8 g
Protein19.2 g
Salt0.6 g
Potassium564.1 mg
Calcium64.1 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Prepare the stock. Dice the tomato and slice the carrot.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the carrot and tomato for 2 - 3 minutes.
- Chop the onion and crush or mince the garlic, then transfer both to the pan and fry for 1 - 2 minutes.
- Add the curry powder and fry for 1 minute.
2
- Stir in the stock, the coconut milk and half of the mango chutney, then bring to a rapid boil.
- Allow to simmer over medium heat for 8 - 10 minutes, covered.
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 10 minutes.
- Add the cauliflower rice and boil for 1 more minute, then drain. Season with salt and pepper, then set aside.
3
- Drain and rinse the chickpeas, then transfer to a parchment-lined baking sheet.
- Drizzle with sunflower oil and season with salt and pepper, then toss well to coat. Roast in the oven for 11 minutes.
- Use an immersion blender to process the curry into a smooth sauce. Season to taste with salt and pepper.
Did you know... the chickpeas in this recipe contain calcium, a nutrient that contributes to normal digestive function.
4
- Chop the parsley and quarter the lime.
- Top the rice with the curry and the chickpeas.
- Garnish with the cashews and the parsley.
- Serve the lime wedges and the rest of the mango chutney alongside.
