Masala Chickpea Curry

with Cauliflower Rice

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vegan
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Instructions

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1 Prep

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

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2 Fry curry base

Heat oil in a pan over medium-low heat. Fry onion, carrot, garlic and ginger and for 5-6 min or until softened. Add garam masala, salt and black pepper and cook for 1-2 min further.

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3 Simmer and puree

Add coconut milk, measured water, crumbled vegetable stock cube and maple syrup and simmer for 10 min. Once simmered, blitz with a mixer or in a blender until smooth. Add a little water if the sauce looks too thick - this is your curry.

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4 Add chickpeas

Add the drained chickpeas to the curry. Cover and simmer for 10 min further. Check the seasoning.

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5 Prepare cauliflower rice

Using a box grater, grate the cauliflower. Optionally, cut the cauliflower to small crumbles with a sharp knife. Heat oil in a pan over medium heat. Stir-fry the cauliflower crumbles for 5 min. Season with salt and pepper.

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6 Serve

Squeeze a generous amount of lemon juice over the curry and serve it alongside the cauliflower rice. Garnish with fresh coriander.

Tips for fussy eaters

Serve with Jasmine or Basmati rice.

Pro tip

To make Garam Masala at home, roast and grind whole spices. A traditional mix might include cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.

This one's quick, vegan, low-carb and delicious!

Cooking Time: 30 min

Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2

Ingredients

Number of people

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 40.00 Grams
Carrot 2.00 Pieces
Chickpeas 400.00 Grams
Olive oil 2.00 Tbsp
Garam masala powder 3.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Grams
Coconut milk 300.00 ML
Water 100.00 ML
Vegetable stock cube 1.00 Pieces
Maple syrup 10.00 Grams

Cauliflower rice

Cauliflower 600.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Grams

To serve

Lemon 1.00 Pieces
Fresh coriander 20.00 Grams

This one's quick, vegan, low-carb and delicious!

Cooking Time: 30 min

Cals 635 · Prot 25.6 · Carbs 60.5 · Fat 28.2

Instructions

photo

1 Prep

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

photo

2 Fry curry base

Heat oil in a pan over medium-low heat. Fry onion, carrot, garlic and ginger and for 5-6 min or until softened. Add garam masala, salt and black pepper and cook for 1-2 min further.

photo

3 Simmer and puree

Add coconut milk, measured water, crumbled vegetable stock cube and maple syrup and simmer for 10 min. Once simmered, blitz with a mixer or in a blender until smooth. Add a little water if the sauce looks too thick - this is your curry.

photo

4 Add chickpeas

Add the drained chickpeas to the curry. Cover and simmer for 10 min further. Check the seasoning.

photo

5 Prepare cauliflower rice

Using a box grater, grate the cauliflower. Optionally, cut the cauliflower to small crumbles with a sharp knife. Heat oil in a pan over medium heat. Stir-fry the cauliflower crumbles for 5 min. Season with salt and pepper.

photo

6 Serve

Squeeze a generous amount of lemon juice over the curry and serve it alongside the cauliflower rice. Garnish with fresh coriander.

Tips for fussy eaters

Serve with Jasmine or Basmati rice.

Pro tip

To make Garam Masala at home, roast and grind whole spices. A traditional mix might include cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg.

Ingredients

Number of people

Curry

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 40.00 Grams
Carrot 2.00 Pieces
Chickpeas 400.00 Grams
Olive oil 2.00 Tbsp
Garam masala powder 3.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Grams
Coconut milk 300.00 ML
Water 100.00 ML
Vegetable stock cube 1.00 Pieces
Maple syrup 10.00 Grams

Cauliflower rice

Cauliflower 600.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Grams

To serve

Lemon 1.00 Pieces
Fresh coriander 20.00 Grams
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