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Spicy Vegetable Curry with Crunchy Chickpeas
Spicy Vegetable Curry with Crunchy Chickpeas

Spicy Vegetable Curry with Crunchy Chickpeas

with fresh mint & coconut yogurt

This recipe provides 320 grams of vegetables per portion.

Tags:
Plant-based
Extra Veggies
Source of fiber

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

1 piece

Onion

1 piece

Garlic

½ piece

Lime

⅓ pack

Chickpeas

75 g

Quick-cook brown rice

200 g

Vegetable mix with cabbage

½ sachet(s)

Yellow curry spices

½ sachet(s)

Garam Masala

90 milliliters

Coconut milk

5 g

Fresh mint

(May be present: Selderij)

65 g

Coconut yogurt alternative

(May be present: Gluten)

Not included in your delivery

½ tablespoon

Olive oil

⅓ piece

Low sodium vegetable stock cube

50 milliliters

Water

½ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3285 kJ
Calories785 kcal
Fat35.6 g
Saturated Fat22.8 g
Carbohydrate92.7 g
Sugar17.5 g
Dietary Fiber21.3 g
Protein18 g
Salt2.3 g
Potassium222.5 mg
Calcium49.1 mg
Iron0.6 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

Pan with Lid
Colander
Baking Sheet with Baking Paper
Tall-Sided Pan
Bowl

Cooking Steps

Prepare
1
  • Preheat the oven to 210°C.
  • Boil plenty of water for the rice in a lidded pot or saucepan. 
  • Finely chop the onion and garlic. Cut the lime into four wedges. 
  • Drain the chickpeas in a colander and rinse under cold water, then pat them dry with kitchen paper.
Roast the chickpeas
2
  • Boil the brown rice for 10 - 12 minutes, then drain and set aside with the lid on. 
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper and toss well to coat, then roast in the oven for 15 - 18 minutes until crunchy.
  • Heat a light drizzle of olive oil in a frying pan. Fry the onion for 1 - 2 minutes. Add the vegetable mix, garlic, yellow curry spices* and garam masala*. Fry over medium-high heat for 3 - 4 minutes while stirring.

*Take care, this ingredient is spicy! Use as preferred.

 

Make the sauce
3
  • Add the stock cube and water (see pantry for amounts) to the vegetables and bring to a boil over low heat. Cook for 1 - 2 minutes.
  • Add the coconut milk, soy sauce and one lime wedge per person, then cook for 3 more minutes. Stir well and add some salt and pepper to taste.
  • In the meantime, finely chop the mint and mix with the coconut yogurt alternative. Season with salt and pepper.
Serve
4
  • Serve the rice in deep bowls.
  • Serve the curry next to the rice.
  • Top with the mint yogurt and the crunchy chickpeas.

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