Masala Chickpea Curry
with Cauliflower Rice
Instructions
1 Prep
Peel and finely chop onion. Peel and mince garlic. Peel and finely grate ginger (tip: use a spoon to peel the ginger). Peel and finely chop carrots. Drain and rinse chickpeas.
2 Fry curry base
Heat oil in a pan over medium-low heat. Fry onion, carrot, garlic and ginger and for 5-6 min or until softened. Add garam masala, salt and black pepper and cook for 1-2 min further.
3 Simmer and puree
Add coconut milk, measured water, crumbled vegetable stock cube and maple syrup and simmer for 10 min. Once simmered, blitz with a mixer or in a blender until smooth. Add a little water if the sauce looks too thick - this is your curry.
4 Add chickpeas
Add the drained chickpeas to the curry. Cover and simmer for 10 min further. Check the seasoning.
5 Prepare cauliflower rice
Using a box grater, grate the cauliflower. Optionally, cut the cauliflower to small crumbles with a sharp knife. Heat oil in a pan over medium heat. Stir-fry the cauliflower crumbles for 5 min. Season with salt and pepper.
6 Serve
Squeeze a generous amount of lemon juice over the curry and serve it alongside the cauliflower rice. Garnish with fresh coriander.
Tips for fussy eaters
Serve with Jasmine or Basmati rice.
Pro tip
To make Garam Masala at home, roast and grind whole spices. A traditional mix might include cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.
This one's quick, vegan, low-carb and delicious!
Cooking Time: 30 min
Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2
Ingredients
Curry
Cauliflower rice
To serve
This one's quick, vegan, low-carb and delicious!
Cooking Time: 30 min
Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2
Instructions
1 Prep
Peel and finely chop onion. Peel and mince garlic. Peel and finely grate ginger (tip: use a spoon to peel the ginger). Peel and finely chop carrots. Drain and rinse chickpeas.
2 Fry curry base
Heat oil in a pan over medium-low heat. Fry onion, carrot, garlic and ginger and for 5-6 min or until softened. Add garam masala, salt and black pepper and cook for 1-2 min further.
3 Simmer and puree
Add coconut milk, measured water, crumbled vegetable stock cube and maple syrup and simmer for 10 min. Once simmered, blitz with a mixer or in a blender until smooth. Add a little water if the sauce looks too thick - this is your curry.
4 Add chickpeas
Add the drained chickpeas to the curry. Cover and simmer for 10 min further. Check the seasoning.
5 Prepare cauliflower rice
Using a box grater, grate the cauliflower. Optionally, cut the cauliflower to small crumbles with a sharp knife. Heat oil in a pan over medium heat. Stir-fry the cauliflower crumbles for 5 min. Season with salt and pepper.
6 Serve
Squeeze a generous amount of lemon juice over the curry and serve it alongside the cauliflower rice. Garnish with fresh coriander.
Tips for fussy eaters
Serve with Jasmine or Basmati rice.
Pro tip
To make Garam Masala at home, roast and grind whole spices. A traditional mix might include cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.
Ingredients
Curry
Cauliflower rice
To serve
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