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, 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 water and vegetable stock cube. Bring to a simmer, cover with a lid and cook for 15 min or until the carrots are soft. Then 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. Check the seasoning of the curry.

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5 Prepare cauliflower rice

While the curry is cooking, grate the cauliflower, using a box grater. Optionally, cut the cauliflower into small crumbs with a sharp knife. 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 with a splash of water just before dinnertime.

Vegan comfort food!

Cooking Time: 30 min

Equipment Required: Blender

Cals 860.0 · Prot 27.7 · Carbs 86.7 · Fat 54.5

Ingredients

Number of people

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 30.00 Grams
Carrot 2.00 Pieces
Chickpeas 240.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Garam masala powder 4.00 Grams
Chilli powder 2.00 Grams
Turmeric powder 2.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Black pepper 0.50 Tsp
Coconut milk 400.00 ML
Water 100.00 ML
Vegetable stock cube 1.00 Pieces

Cauliflower rice

Cauliflower 600.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Lime 2.00 Pieces
Fresh coriander 20.00 Grams

Vegan comfort food!

Cooking Time: 30 min

Equipment Required: Blender

Cals 860.0 · Prot 27.7 · Carbs 86.7 · Fat 54.5

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, turmeric, coriandercumin and black pepper and cook for 1-2 min further.

photo

3 Simmer and puree

Add the coconut milk, measured water and vegetable stock cube. Bring to a simmer, cover with a lid and cook for 15 min or until the carrots are soft. Then 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. Check the seasoning of the curry.

photo

5 Prepare cauliflower rice

While the curry is cooking, grate the cauliflower, using a box grater. Optionally, cut the cauliflower into small crumbs with a sharp knife. 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 with a splash of water just before dinnertime.

Ingredients

Number of people

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 30.00 Grams
Carrot 2.00 Pieces
Chickpeas 240.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Garam masala powder 4.00 Grams
Chilli powder 2.00 Grams
Turmeric powder 2.00 Grams
Coriander powder 2.00 Grams
Cumin powder 2.00 Grams
Black pepper 0.50 Tsp
Coconut milk 400.00 ML
Water 100.00 ML
Vegetable stock cube 1.00 Pieces

Cauliflower rice

Cauliflower 600.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Lime 2.00 Pieces
Fresh coriander 20.00 Grams
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