Masala Chickpea Curry

with Cauliflower Rice
Vegan comfort food at its best!
697 Reviews
Cals 778 · Prot 24 · Carbs 92 · Fat 40
Vegan
Try Hello Chef Now
30 min
Masala Chickpea Curry with Cauliflower Rice
Vegan comfort food at its best!
697 Reviews
Cals 778 · Prot 24 · Carbs 92 · Fat 40
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Carrot
2 Piece
Chickpeas
260 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
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Fry

2 Fry

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, coriander, cumin and black pepper and cook for 1-2 min further.
Simmer

3 Simmer

Add the coconut milk, measured water, 0.5/1/1 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.
Prep cauli rice

4 Prep cauli rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Fry cauli rice

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 stir-fry for 5 min.
Serve

6 Serve

Meanwhile, 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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