Crispy Chickpeas with Sweet & Creamy Curry Sauce

Name: Crispy Chickpeas with Sweet & Creamy Curry Sauce with hidden veggies for kids: carrot, cauliflower & tomato
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

with hidden veggies for kids: carrot, cauliflower & tomato

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With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!

Tags:

Calorie Smart

•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)2763 kJ

Calories660 kcal

Fat29.3 g

Saturated Fat7.7 g

Carbohydrate76 g

Sugar14.5 g

Dietary Fiber15.8 g

Protein19.7 g

Salt1.1 g

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

•Strainer

•Immersion blender

•Tall-Sided Pan

Cooking Steps

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.

Stir in the stock and 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.

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 to taste with salt and pepper.
Meanwhile, add the cream cheese to the curry.
Use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper.