Veggie-Packed Chana Masala-Style Curry
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Veggie-Packed Chana Masala-Style Curry

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.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL


2 tbsp

Ginger-Garlic Puree

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Indian Spice Blend

113 g


1 unit(s)


¾ cup

Basmati Rice

2 tbsp

Tomato Sauce Base

2 unit(s)


(Contains Milk, Soy, Wheat)

7 g


Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate161 g
Sugar21 g
Dietary Fiber17 g
Protein28 g
Cholesterol40 mg
Sodium2050 mg
Trans Fat1 g
Potassium2000 mg
Calcium225 mg
Iron10.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Small Bowl
Silicone Brush


Cook rice

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.

Prep and start curry

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.

Cook veggies

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.

Finish curry

Add crushed tomatoes to the pot. Cook, stirring occasionally, until slightly thickened, 3-4 min. Season with salt and pepper, to taste.

Toast flatbreads

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!)

Finish and serve

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.