Masala Chickpea Curry
with Cauliflower Rice
Vegan comfort food at its best!
30 min
Vegan comfort food at its best!
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Ingredients
Number of People:
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Carrot
2 Piece
Chickpeas
260 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Garam masala
2 Grams
Chilli powder
2 Grams
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Black pepper
0.5 Tsp
Coconut milk
400 ML
Water
100 ML
Vegetable stock cube
15*
0.5 Piece
Brown sugar
10 Grams
Cauliflower rice
Cauliflower
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
To serve
Lime
2 Piece
Fresh coriander
15 Grams
Allergens
*15 Celery
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) | 2796 / 668 |
| Fats (g) | 37.6 |
| of which saturated (g) | 21.1 |
| Carbohydrates (g) | 75 |
| of which sugars (g) | 25.1 |
| Fibers (g) | 23.5 |
| Proteins (g) | 17.7 |
| Salt (g) | 1.9 |
*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 onion and garlic. Peel and finely grate the ginger and carrots. Drain and rinse the chickpeas.
Tip! Use a spoon to peel the ginger.
2 Fry
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion, carrot, garlic and ginger with a pinch of salt and fry for 5 min. Add the garam masala, chilli (spicy!), turmeric, coriander, cumin and black pepper and cook for 1 min further.
3 Simmer
Add the coconut milk, measured water, 0.5/1/1 vegetable stock cube and brown sugar. Bring to a simmer, cover with a lid and cook for 15 min or until the carrots are soft. Once soft, blitz with a hand-held blender or with a food processor until smooth. Add a splash of water if the sauce looks too thick - this is your curry sauce.
4 Prep cauli rice
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
5 Fry cauli rice
Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and fry for 5 min.
6 Serve
Add the drained chickpeas to the curry sauce. Cover and simmer for 3 min further. Finally squeeze a generous amount of lime juice into the curry. Slice the remaining lime into wedges. Season to taste. Serve the chickpea curry over the cauliflower rice. Garnish with fresh coriander leaves and a wedge of lime.
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