Name: Sweet and Creamy Curried Chickpeas with cauliflower rice and mango chutney
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 pack Chickpeas; 200 g Cauliflower Rice; 75 g White long grain rice; 1 piece Onion; 2 piece Garlic; 2 piece Tomato; 1 piece Carrot; 100 g Cream cheese; 1.5 sachet(s) Curry powder; 40 g Mango chutney; 20 g Roasted cashew nuts; 10 g Fresh flat leaf parsley; 1 piece Lime; 2 tablespoon Sunflower oil; 100 milliliters Low sodium vegetable stock; to taste Salt and pepper

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Recipes

Sweet and Creamy Curried Chickpeas

with cauliflower rice and mango chutney

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Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Selderij

•Mosterd

•Cashewnoten

•Noten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ pack

Chickpeas

100 g

Cauliflower Rice

40 g

White long grain rice

½ piece

Onion

1 piece

Garlic

1 piece

Tomato

½ piece

Carrot

50 g

Cream cheese

(Contains: Melk (inclusief lactose))

¾ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

20 g

Mango chutney

(Contains: 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

Not included in your delivery

1 tablespoon

Sunflower oil

50 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2741 kJ

Calories655 kcal

Fat29.3 g

Saturated Fat7.7 g

Carbohydrate74.6 g

Sugar20.7 g

Dietary Fiber16.8 g

Protein19.7 g

Salt1.1 g

Potassium472.7 mg

Calcium51.5 mg

Iron1.2 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.

Utensils

•Casserole with Lid

•Pan

•Immersion blender

•Tall-Sided Pan

Cooking Steps

Dice the tomato and chop the carrot into thin crescents.
Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the tomato and carrot for 2 - 3 minutes.
In the meantime, chop the onion and crush or mince the garlic.
Add to the deep frying pan and fry for another 1 - 2 minutes.

Boil plenty of water in a pot or saucepan for the rice. Prepare the stock.
Add the curry spices to the pan with the vegetables and fry for 1 minute, then stir in the stock and mango chutney. Bring to a quick boil, cover with a lid, and simmer on medium heat for 8 - 10 minutes.
Boil the rice for 8 - 11 minutes or until done. Add the cauliflower rice during the final minute of cooking. Drain and season with salt and pepper. Keep warm until serving.

Drain and rinse the chickpeas.
Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the chickpeas for 12 - 15 minutes. Season with salt and pepper to taste.
Chop the parsley. Quarter the lime.
Add the cream cheese to the curry and use an immersion blender to puree it into a smooth sauce (see Tip). Season with salt and pepper to taste.

Tip: If preferred you can also puree the chickpeas. Add some extra stock to reach the desired consistency.

Serve the rice on plates.
Add the curry on top following with the chickpeas.
Garnish with the cashews and parsley.
Serve with the lime wedges.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!