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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 66g
Carbs36% · 133g
Fat46% · 78g
12g
Fiber
2240mg
Sodium
4.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
96th pctl
More protein than 96% of 1,474 meals
Protein density
4.5g /100cal
Leaner than 42% of meals
vs Beef average
60% heavier
This1480
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Sour Cream
Red Onion
Chickpeas
Spinach
Grass-Fed Rib-Eye Steak
Curry Powder
Yogurt
Garlic
Tempura Batter Mix
Lime
Scallions
Cashews
Golden Raisins
Basmati Rice
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Wash and dry produce.
Halve, peel, and finely dice onion until you have 1 cup; mince remaining onion until you have 2 TBSP and set aside in a medium bowl for Step 4. (For 4 servings, finely dice whole onion; mince diced onion until you have 4 TBSP.) Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lime. Peel and mince garlic. Drain and rinse chickpeas.
2
Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add diced onion, scallion whites, cashews, and a pinch of salt. Cook, stirring, 1 minute.Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat.Add spinach. Cover until wilted, about 2 minutes; stir to combine.
3
While rice cooks, place raisins in a small bowl (roughly chop any large raisins if necessary). Add juice from one lime wedge (two wedges for 4 servings), a pinch of salt, and just enough hot water to cover. Set aside to pickle.In a separate small bowl, combine sour cream, yogurt, a squeeze of lime juice, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Add chickpeas to bowl with minced onion. Mash chickpeas with a potato masher or fork until almost smooth. (It’s OK if there are still some larger pieces.) Stir in tempura batter mix, scallion greens, remaining garlic, ⅓ cup water (⅔ cup for 4 servings), and 2 tsp curry powder (4 tsp for 4; be sure to measure) until evenly combined. Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. TIP: Batter should be thick but not dry—add more water 1 TBSP at a time if necessary.
5
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side.Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt.
6
Divide rice pilaf between plates and top with chickpea fritters. Drizzle with creamy garlic sauce and as many pickled raisins (draining first) as you like. Serve with any remaining lime wedges on the side.
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Wash and dry produce.
Halve, peel, and finely dice onion until you have 1 cup; mince remaining onion until you have 2 TBSP and set aside in a medium bowl for Step 4. (For 4 servings, finely dice whole onion; mince diced onion until you have 4 TBSP.) Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lime. Peel and mince garlic. Drain and rinse chickpeas.
2
Step 2
Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add diced onion, scallion whites, cashews, and a pinch of salt. Cook, stirring, 1 minute.Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat.Add spinach. Cover until wilted, about 2 minutes; stir to combine.
3
Step 3
While rice cooks, place raisins in a small bowl (roughly chop any large raisins if necessary). Add juice from one lime wedge (two wedges for 4 servings), a pinch of salt, and just enough hot water to cover. Set aside to pickle.In a separate small bowl, combine sour cream, yogurt, a squeeze of lime juice, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Step 4
Add chickpeas to bowl with minced onion. Mash chickpeas with a potato masher or fork until almost smooth. (It’s OK if there are still some larger pieces.) Stir in tempura batter mix, scallion greens, remaining garlic, ⅓ cup water (⅔ cup for 4 servings), and 2 tsp curry powder (4 tsp for 4; be sure to measure) until evenly combined. Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. TIP: Batter should be thick but not dry—add more water 1 TBSP at a time if necessary.
5
Step 5
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side.Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt.
6
Step 6
Divide rice pilaf between plates and top with chickpea fritters. Drizzle with creamy garlic sauce and as many pickled raisins (draining first) as you like. Serve with any remaining lime wedges on the side.
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Curried Chickpea Fritters with Rib-Eye Steak, served HelloFresh's Curried Chickpea Fritters with Rib Eye Steak: 1480 calories, 66g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 1480 calories and 66 grams of protein, covering roughly 74 percent of a standard 2,000 calorie daily target.
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1480Calories
66gProtein
133gCarbs
78gFat
12gFiber
2240mgSodium
Daily calorie contribution74% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Curried Chickpea Fritters with Rib-Eye Steak?
Curried Chickpea Fritters with Rib-Eye Steak contains 1480 calories and 66 g of protein per serving, portioned as HelloFresh's Curried Chickpea Fritters with Rib Eye Steak: 1480 calories, 66g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Curried Chickpea Fritters with Rib-Eye Steak?
Curried Chickpea Fritters with Rib-Eye Steak is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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