Masala Chickpea Curry

with Cauliflower Rice

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Instructions

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1 Prep

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

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2 Fry curry base

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.

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3 Simmer and puree

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.

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4 Add chickpeas

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. 

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5 Prepare cauliflower 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.

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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 rice 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!

Cooking Time: 30 min

Equipment Required: Blender

Cals 871 · Prot 28 · Carbs 91 · Fat 54

Dairy-Free

Ingredients

Number of people

Curry

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

Cauliflower rice

Cauliflower 600 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lime 2 Pieces
Fresh coriander 15 Grams

Vegan comfort food!

Cooking Time: 30 min

Equipment Required: Blender

Cals 871 · Prot 28 · Carbs 91 · Fat 54

Dairy-Free

Instructions

photo

1 Prep

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

photo

2 Fry curry base

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 and puree

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 chickpeas

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 Prepare cauliflower 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 rice 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 Pieces
Ginger 30 Grams
Carrot 2 Pieces
Chickpeas 240 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Garam masala powder 4 Grams
Chilli powder 2 Grams
Turmeric powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Black pepper 1 Tsp
Coconut milk 400 ML
Water 100 ML
Vegetable stock cube 1 Pieces
Brown sugar 10 Grams

Cauliflower rice

Cauliflower 600 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lime 2 Pieces
Fresh coriander 15 Grams
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