Romanesco Broccoli and Chickpea Curry
with jasmine riceCalories
:
880 kcalProtein
:
33.6g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
High Veggie
Veggie
Allergens:
- Peanut
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
- Spelt (wheat)
- Cereals containing gluten
- Kamut (wheat)
- Mustard
- Oats
- Rye
- Wheat
- Barley
- Khorasan (wheat)
- Milk
A visually stunning, aromatic curry featuring striking florets of Romanesco broccoli and hearty, protein-rich chickpeas.
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 sachet(s)
Massaman Curry Paste
1 pack(s)
Coconut Milk
1 unit(s)
Onion
1 unit(s)
Garlic
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
1 sachet(s)
Vegetable Stock
2 sachet(s)
Curry Powder
(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3684 kJ
Energy (kcal)880 kcal
Fat30 g
of which saturates16.4 g
Carbohydrate118.4 g
of which sugars15.1 g
Dietary Fiber24.2 g
Protein33.6 g
Cholesterol0.3 mg
Salt3.5 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 your delivered box.
Utensils
•Sieve
•Grater
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the chickpeas in a sieve.
- Crush the peanuts in the unopened sachet using a pot or rolling pin.
2
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Quarter the romanesco lengthways. Separate any pieces that separate into smaller florets.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with the curry powder, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry for 4-5 mins, stirring occasionally.
- Add the garlic and fry for 1 min.
5
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Add the massaman paste, coconut milk, stock, chickpeas and 75ml water (per 2P) to the pan.
- Season with salt and pepper.
- Stir everything together and simmer until thickened, 4-5 mins.
- Add half the roasted romanesco to the curry and simmer for 2-3 mins.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the creamy curry.
- Scatter over the crushed peanuts.
- Serve the remaining roasted broccoli alongside.
