Masala Chickpea Curry

Name: Masala Chickpea Curry with Cauliflower Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 3 Piece of Garlic cloves; 30 Grams of Ginger; 2 Piece of Carrot; 240 Grams of Chickpeas; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Garam masala; 2 Grams of Chilli powder; 2 Grams of Turmeric powder; 4 Grams of Coriander cumin powder; 1 Tsp of Black pepper; 400 ML of Coconut milk; 100 ML of Water; 1 Piece of Vegetable stock cube; 10 Grams of Brown sugar; 600 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Piece of Lime; 15 Grams of Fresh coriander

with Cauliflower Rice

Vegan comfort food at its best!

238 Reviews

Cals 719 · Prot 19 · Carbs 88 · Fat 38

Vegan

30 min

Masala Chickpea Curry with Cauliflower Rice

Vegan comfort food at its best!

238 Reviews

Cals 719 · Prot 19 · Carbs 88 · Fat 38

Vegan

Ingredients

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

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)	3005 / 719
Fats (g)	37.5
of which saturated (g)	21.1
Carbohydrates (g)	88
of which sugars (g)	22.6
Fibers (g)	24.2
Proteins (g)	19
Salt (g)	1.6

*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 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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