Veggie-Packed Chana Masala-Style Curry
with Basmati Rice and Toasted Flatbreads
This dinner is perfect for any season ! Warm spices, tender chickpeas and oodles of veggies swimming in an aromatic sauce. Best thing, you don't have to choose between buttery naan or rice! You can have them both.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Chickpeas
2 tbsp
Ginger-Garlic Puree
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Indian Spice Blend
113 g
Mirepoix
1 unit(s)
Zucchini
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce Base
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
7 g
Cilantro
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, drain and rinse chickpeas.Cut zucchini into 1/2-inch pieces.Roughly chop cilantro. Heat a large pot over medium heat. When hot, add 2 tbsp (4 tbsp) butter to the pot, then swirl the pot until butter melts.Add ginger-garlic puree, tomato sauce base and Indian Spice Blend. Cook, stirring often, until fragrant and combined, 1-2 min.
Add mirepoix, chickpeas and 2 tbsp (4 tbsp) water to the pot. Cook, stirring occasionally, until beginning to soften, 2-3 min. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-5 min.Season with salt and pepper.
Add crushed tomatoes to the pot. Cook, stirring occasionally, until slightly thickened, 3-4 min. Season with salt and pepper, to taste.
Meanwhile, melt 1/2 tbsp (1 tbsp) butter in a small microwavable bowl or a small pot over low heat.Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with salt and pepper.Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Fluff rice with a fork, then stir in half the cilantro.Cut flatbreads into quarters.Divide rice between bowls, then top with chana masala. Sprinkle over remaining cilantro. Serve toasted flatbreads on the side.
