Description
Super rich and creamy cauliflower and chickpea curry, served with rice. Healthy, easy to make and ready in just 30 minutes!
Ingredients
Scale
- 1 tbsp olive oil
- 1 small head cauliflower, cut into bite-sized florets
- 20 cherry tomatoes, halved
- 5 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp sweet smoked paprika
- 1/4 tsp salt
- 1 tbsp tomato paste
- 5 oz (150 ml) canned full-fat coconut milk
- 1/2 cup (100 ml) water
- 14 oz (400 grams) canned chickpeas, drained and rinsed
- 2/3 cup (150 grams) basmati rice
- 1/2 lemon, juiced
Instructions
- Over medium-low heat, place a large heavy-bottomed pot or Dutch oven and add in the olive oil.
- Add the cauliflower, cook for 5 to 7 minutes while stirring occasionally, until slightly charred.
- Add in the tomatoes, cook for 2 minutes.
- Add garlic and ginger and cook for 1 more minute.
- Add spices and salt, cook for 1 more minute while stirring continuously.
- Add tomato paste and cook for 1 minute.
- Add coconut milk, water and chickpeas. Stir, then allow to simmer (with a lid on) for 10 minutes.
- Meanwhile, cook the rice per package instructions.
- When the curry is ready, add lemon juice to the curry and give everything a good stir. Serve with the rice.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 688kcal
- Sugar: 19,7g
- Sodium: 0,9g
- Fat: 23,5g
- Saturated Fat: 13,6g
- Carbohydrates: 90,4g
- Fiber: 18,2g
- Protein: 20,5g