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Fresh pre-cut ingredients
20 minutes

Spiced Chickpea & Vegetable Curry

with Cilantro Yogurt

Cooking time

20 minutes




790 /serving

Chickpeas are in charge of a satisfying supper this week; you’ll just be assisting them in the kitchen. These little powerhouse legumes are ready to roll… straight into a heart-warming vegetarian curry built on tomatoes and full-bodied spices. They join cauliflower and carrots simmered to tender on the stovetop, along with a big handful of peas. The bonus feature is a garnish of yogurt combined with freshly chopped cilantro, to dollop on or dip into as the chickpeas command.

We will send you:

  • 200g Cauliflower florets
  • 300g Carrots
  • 1 Bunch of cilantro
  • 50g Green peas
  • 157g Basmati rice
  • 398ml Tomatoes (canned)
  • 540ml Chickpeas (canned)
  • 100g Greek yogurt
  • 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Milk, Mustard

You will need:

Medium pot
Large high-sided pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
5 g
1270 mg
Total Carb
140 g
23 g
30 g
27 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Start the curry
Halve the cauliflower florets (or quarter if very large). Halve the carrots lengthwise; halve crosswise. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cauliflower and carrots; season with S&P. Add 2 tbsp water (double for 4 portions) and cook, covered, stirring occasionally, 8 to 10 min., until lightly browned and partially cooked.
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Mise en place
Roughly chop the cilantro leaves and stems. Drain and rinse the chickpeas. In a small bowl, make the cilantro yogurt by combining ½ the yogurt and ½ the cilantro; season with S&P.
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Finish the curry
To the pan of vegetables, add the spices and cook, stirring constantly, 1 to 2 min., until fragrant. Add the chickpeas, tomatoes, peas, ½ the remaining cilantro, ¼ cup water and 1 tbsp butter (double the water and butter for 4 portions). Cook, stirring occasionally, 4 to 5 min., until the vegetables are tender. Remove from the heat and add the remaining yogurt; stir well.
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Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with a spoonful of the cilantro yogurt and the remaining cilantro. Serve any remaining cilantro yogurt on the side. Bon appétit!