This plant-based curry is a weeknight winner. With aromatic spices and pre-steamed rice, you'll shortcut your way to a rich, vegetable-packed curry in just 10 minutes. Sizzle, ding, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.9 g||17.7 g|
|Protein||4 g||18.3 g|
|Salt||0.76 g||3.48 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Drain and rinse the chickpeas
Chop the cherry tomatoes in half
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the garlic & ginger paste, curry powder, ground turmeric, tomato paste and drained chickpeas and cook for 1 min
Meanwhile, dissolve 1/2  Knorr vegetable stock cube in 200ml [300ml] boiled water – this is your vegetable stock
Add the chopped cherry tomatoes to the pan and cook for 1 min
Once the tomatoes have softened, add the vegetable stock to the pan and cook for 2 min further
Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Put the spinach into a colander over the sink
Pour boiled water over the spinach until it's bright green and wilted
Remove the coconut cream from the sachet[s] and chop it roughly
Turn the heat down to low and stir through the chopped coconut cream and mango chutney
Add the wilted spinach, season with a pinch of salt and a generous grind of black pepper and give everything a good mix up – this is your chickpea, spinach & coconut curry
Serve the chickpea, spinach & coconut curry over the steamed brown rice and garnish with the nigella seeds