Masala Chickpea Curry

with Cauliflower Rice

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Prep

Peel and finely chop the onion, garlic and carrot. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Drain and rinse the chickpeas.

photo

2 Fry

Heat a pan over a medium heat with a drizzle of oil. Fry the onion, carrot, garlic and ginger with a pinch of salt for 5 min. Add the garam masala, chilli (spicy!)turmeric, coriandercumin and black pepper and cook for 1-2 min further.

photo

3 Simmer

Add the coconut milk, measured watervegetable 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.

photo

4 Add

Add the drained chickpeas to the curry sauce. Cover and simmer for 5 min further. Finally squeeze a generous amount of lime juice into the curry. Slice the remaining lime into wedges. Season to taste. 

photo

5 Cauli rice

Meanwhile, grate the cauliflower, using a box grater. Alternatively, chop the cauliflower into small crumbs. Heat a pan over a medium-high heat with a drizzle of oil. Fry the cauliflower crumbs for 5 min. Season with salt and pepper.

photo

6 Serve

Serve the chickpea curry over the cauliflower rice. Garnish with fresh coriander leaves and a wedge of lime.

Tips for fussy eaters

Serve with regular white or brown rice.

Pro tip

Prepare the curry sauce in advance and reheat it with a splash of water just before dinnertime.

Vegan comfort food at its best!

Cooking Time: 30 min

Equipment Required: Blender

Cals 634 · Prot 13 · Carbs 47 · Fat 50

Dairy-Free

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 3 Piece
Ginger 30 Grams
Carrot 2 Piece
Chickpeas 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Garam masala 4 Grams
Chilli powder 2 Grams
Turmeric powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Black pepper 0.5 Tsp
Coconut milk 400 ML
Water 100 ML
Vegetable stock cube 0.5 Piece
Brown sugar 10 Grams

Cauliflower rice

Cauliflower 600 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Lime 2 Piece
Fresh coriander 15 Grams

Vegan comfort food at its best!

Cooking Time: 30 min

Equipment Required: Blender

Cals 634 · Prot 13 · Carbs 47 · Fat 50

Dairy-Free

Instructions

photo

1 Prep

Peel and finely chop the onion, garlic and carrot. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Drain and rinse the chickpeas.

photo

2 Fry

Heat a pan over a medium heat with a drizzle of oil. Fry the onion, carrot, garlic and ginger with a pinch of salt for 5 min. Add the garam masala, chilli (spicy!)turmeric, coriandercumin and black pepper and cook for 1-2 min further.

photo

3 Simmer

Add the coconut milk, measured watervegetable 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.

photo

4 Add

Add the drained chickpeas to the curry sauce. Cover and simmer for 5 min further. Finally squeeze a generous amount of lime juice into the curry. Slice the remaining lime into wedges. Season to taste. 

photo

5 Cauli rice

Meanwhile, grate the cauliflower, using a box grater. Alternatively, chop the cauliflower into small crumbs. Heat a pan over a medium-high heat with a drizzle of oil. Fry the cauliflower crumbs for 5 min. Season with salt and pepper.

photo

6 Serve

Serve the chickpea curry over the cauliflower rice. Garnish with fresh coriander leaves and a wedge of lime.

Tips for fussy eaters

Serve with regular white or brown rice.

Pro tip

Prepare the curry sauce in advance and reheat it with a splash of water just before dinnertime.

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 3 Piece
Ginger 30 Grams
Carrot 2 Piece
Chickpeas 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Garam masala 4 Grams
Chilli powder 2 Grams
Turmeric powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Black pepper 0.5 Tsp
Coconut milk 400 ML
Water 100 ML
Vegetable stock cube 0.5 Piece
Brown sugar 10 Grams

Cauliflower rice

Cauliflower 600 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Lime 2 Piece
Fresh coriander 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...