Vegan Butter Chickpea Curry

with Carrot and Cashew Salad

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

photo

2 Prep

Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a pot over a medium heat with the vegan butter and a drizzle of vegetable oil. Sweat the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.

photo

3 Stew

Add the coriander cumin powder, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min. Add the tomato passata, sugar, measured water, stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.

photo

4 Make salad

Meanwhile, toast the cashews in a hot, dry pan for 2 min or until lightly toasted. Transfer them to a plate to cool. Peel the carrot and chop it into thin matchsticks. Alternatively, grate it. Chop the fresh coriander. Toss the carrots and chopped coriander with the toasted cashews. Season with 1/1.5/2 Tbsp of lime juice and a pinch of salt.

photo

5 Puree

After 15 min, puree the curry sauce in a food processor or with a hand-held blender until smooth. Rinse and drain the chickpeas. Add the chickpeas to the pureed curry sauce and cook the curry for a final 5 min. Check the seasoning.

photo

6 Serve

Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.

Tips for fussy eaters

Leave the chilli powder out! Chop the carrots into sticks and serve them as crudités on the side!

Pro tip

Prep the curry sauce in advance! It reheats well with a splash of water.

Spiced creamy curry meets fresh and tangy salad.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1223 · Prot 28 · Carbs 140 · Fat 67

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Brown onion 1 Piece
Garlic cloves 3 Piece
Ginger 30 Grams
Salted vegan butter 20 Grams
Salt 0.5 Tsp
Coriander cumin powder 4 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Water 100 ML
Vegetable stock cube 0.5 Piece
Coconut cream 200 Grams

Rice and salad

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp
Cashew nuts 40 Grams
Carrot 2 Piece
Fresh coriander 15 Grams
Lime 2 Piece

Spiced creamy curry meets fresh and tangy salad.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1223 · Prot 28 · Carbs 140 · Fat 67

Gluten-Free

Dairy-Free

Instructions

photo

1 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

photo

2 Prep

Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a pot over a medium heat with the vegan butter and a drizzle of vegetable oil. Sweat the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.

photo

3 Stew

Add the coriander cumin powder, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min. Add the tomato passata, sugar, measured water, stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.

photo

4 Make salad

Meanwhile, toast the cashews in a hot, dry pan for 2 min or until lightly toasted. Transfer them to a plate to cool. Peel the carrot and chop it into thin matchsticks. Alternatively, grate it. Chop the fresh coriander. Toss the carrots and chopped coriander with the toasted cashews. Season with 1/1.5/2 Tbsp of lime juice and a pinch of salt.

photo

5 Puree

After 15 min, puree the curry sauce in a food processor or with a hand-held blender until smooth. Rinse and drain the chickpeas. Add the chickpeas to the pureed curry sauce and cook the curry for a final 5 min. Check the seasoning.

photo

6 Serve

Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.

Tips for fussy eaters

Leave the chilli powder out! Chop the carrots into sticks and serve them as crudités on the side!

Pro tip

Prep the curry sauce in advance! It reheats well with a splash of water.

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Brown onion 1 Piece
Garlic cloves 3 Piece
Ginger 30 Grams
Salted vegan butter 20 Grams
Salt 0.5 Tsp
Coriander cumin powder 4 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Water 100 ML
Vegetable stock cube 0.5 Piece
Coconut cream 200 Grams

Rice and salad

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp
Cashew nuts 40 Grams
Carrot 2 Piece
Fresh coriander 15 Grams
Lime 2 Piece
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...