There's plenty of depth of flavour in this creamy, comforting curry.
175 Reviews
Cals 778 · Prot 31 · Carbs 155 · Fat 13
Vegan
30 min
There's plenty of depth of flavour in this creamy, comforting curry.
175 Reviews
Cals 778 · Prot 31 · Carbs 155 · Fat 13
Vegan
Ingredients
Makhni
Red onion
1 Piece
Cauliflower
400 Grams
Chickpeas
240 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
15 Grams
Curry powder
5 Grams
Smoked paprika powder
2 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Vegetable stock cube
15*
1 Piece
Water
200 ML
Brown sugar
5 Grams
Tomato paste
70 Grams
Cashew cream cheeze
2*
55 Grams
Sides
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Chapati
10*11*
2 Piece
Side salad
Cucumber
2 Piece
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Salt
0.5 Tsp
Lime
1 Piece
Allergens
*15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3251 / 778
Fats (g)
13.1
of which saturated (g)
7.2
Carbohydrates (g)
155
of which sugars (g)
17.1
Fibers (g)
19.5
Proteins (g)
31.4
Salt (g)
2.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the onions.
Separate the cauliflower into florets.
Rinse the basmatirice.
Drain and rinse the chickpeas.
2 Fry
Heat a large pan with a lid over a medium heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Cook for 5 min until softened.
Once soft, add the gingergarlicpaste, currypowder, smokedpaprika, garammasala, turmeric and a pinch of chilli(spicy!).
Cook for 1 min further.
3 Boil rice
Meanwhile, add the basmati rice, salt and the measuredwater to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Remove the pan from the heat.
Keep covered until serving.
4 Simmer
Meanwhile, add the cauliflower, stockcube, measuredwater, brownsugar, chickpeas and tomatopaste to the pan.
Simmer, covered, for 10-12 min or until the cauliflower begins to soften.
Once softened, stir in the cashewcreamcheeze.
5 Make salad
Meanwhile, chop the cucumbers into bite-sized pieces.
Halve the cherrytomatoes.
Finely chop the coriander.
To a bowl, add the cucumbers, cherrytomato, coriander, salt and a squeeze of lime.
Toss until combined.
Tip!Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.
6 Serve
Microwave the chapatis for 30 sec until hot.
Serve the Cauliflower and Chickpea Makhani with Basmati Rice with Chapatis and salad on the side.