Cauliflower and Chickpea Makhani

Name: Cauliflower and Chickpea Makhani with Basmati Rice and Chapatis
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 400 Grams of Cauliflower; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Smoked paprika powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 1 Piece of Vegetable stock cube; 200 ML of Water; 5 Grams of Brown sugar; 70 Grams of Tomato paste; 55 Grams of Cashew cream cheeze; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 2 Piece of Chapati; 2 Piece of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 1 Tsp of Salt; 1 Piece of Lime

with Basmati Rice and Chapatis

There's plenty of depth of flavour in this creamy, comforting curry.

143 Reviews

Cals 822 · Prot 35 · Carbs 158 · Fat 9

Vegan

30 min

Cauliflower and Chickpea Makhani with Basmati Rice and Chapatis

There's plenty of depth of flavour in this creamy, comforting curry.

143 Reviews

Cals 822 · Prot 35 · Carbs 158 · Fat 9

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)	3439 / 822
Fats (g)	9.4
of which saturated (g)	4.1
Carbohydrates (g)	158
of which sugars (g)	17.1
Fibers (g)	19.7
Proteins (g)	35
Salt (g)	3.7

*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 basmati rice. 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 and cook for 5 min until softened. Once soft, add the ginger garlic paste, curry powder, smoked paprika, garam masala, turmeric and a pinch of chilli (spicy!) and cook for 1 min further.

3 Boil rice

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

4 Simmer

Meanwhile, add the cauliflower, stock cube, measured water, brown sugar, chickpeas and tomato paste to the pan and simmer, covered, for 10-12 min or until the cauliflower begins to soften. Once softened, stir in the cashew cream cheeze.

5 Make salad

Meanwhile, chop the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Finely chop the coriander. To a bowl, add the cucumbers, cherry tomato, 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.