Chickpea Curry and Pulled Shiitake Mushrooms
with Peppers and Cilantro- Soy
- Sulphites
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Mustard
- Fish
- Egg
- Crustaceans
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Pulled shitake mushroom (soy, sulphites) (shiitake mushroom, water, coconut oil, soy protein isolate (non GMO), canola oil (non GMO), tapioca flour, gluten free soy sauce (water, soybean, salt, sugar, corn starch) (non GMO), salt, yeast extract, white pepper, mushroom powder, black pepper) • Sweet bell pepper • Yellow onion • Lime • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
180 g
Pulled Shitake Mushroom
(Contains: Soy, Sulphites May be present: Wheat)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Reserving chickpea liquid, drain chickpeas, then pat dry with paper towels.
- Heat a large pot over medium. When hot, add 1 tbsp (2 tbsp) oil and onions. Cook for 2-3 min, stirring occasionally, until softened.
- Add chickpeas, 1/2 tsp (1 tsp) sugar, peppers, ginger-garlic puree and Indian Spice Mix. Cook for 2-3 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Add tomato sauce base, cream, chickpea liquid and 3/4 cup (1 1/4 cups) water. Once boiling, reduce to medium-low. Cook for 10-12 min, stirring occasionally, until thickened.
- Meanwhile, heat a large non-stick pan over medium. When hot, add mushrooms. Cook for 5-6 min, turning occasionally, until golden. Season with salt and pepper.
- Add curry paste, 1 tbsp (2 tbsp) butter and 1/4 cup (1/3 cup) water. Stir to combine. Cook for 1-2 min, stirring occasionally, until mushrooms are coated.
- Add half the cilantro. Stir to combine.
- To the chickpeas, remaining cilantro, lime zest and lime juice. Stir to combine. Cook for 1-2 min, stirring occasionally, until coated. Season with salt and pepper.
- Divide curry between bowls.
- Serve mushrooms on top of chickpeas.
- Squeeze lime wedge over top, if you like.
