Masala Chickpea Curry
with Cauliflower Rice
Instructions
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.
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, coriander, cumin and black pepper and cook for 1-2 min further.
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.
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.
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.
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
Curry
Cauliflower rice
To serve
Vegan comfort food!
Cooking Time: 30 min
Equipment Required: Blender
Cals 860.0 · Prot 27.7 · Carbs 86.7 · Fat 54.5
Instructions
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.
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, coriander, cumin and black pepper and cook for 1-2 min further.
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.
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.
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.
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
Curry
Cauliflower rice
To serve
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