Cauliflower, Chickpea Curry with Rice (GF)
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Onion | 1/2 | 1 |
| Sweet potato | 1 | 2 |
| Cauliflower | 1/4 | ½ |
| Spinach | handful | 2 handfuls |
| Coriander | 2 stalks | 4 stalks |
| Diced tomato | 300 ml | 600 ml |
| Coconut milk | 300 ml | 600 ml |
| Chickpeas | 125 gr | 250 gr |
| Spice mix (turmeric, cumin, garam masala, cayenne pepper) | 1.5 tbsp | 3 tbsp |
| *Oil | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 Grams | |
| Energy | 313Kj |
| Protein | 3g |
| Fat, Total | 3g |
| – Saturated | 2.2g |
| Carbohydrates | 7.7g |
| – Sugars | 3.1g |
| Sodium | 66g |
| Allergens | None |
TOOLS: 2 sauce pans, strainer, wooden spoon/spatula
METHOD
1
PREP
Dice onion ● chop sweet potato into 1.5 cm pieces leaving skin on ● cut cauliflower into small florets ● drain and rinse the chickpeas and set aside
2
BOIL
Place rice in a saucepan add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork
3
COOK SAUCE 1
Heat medium size saucepan with oil on medium heat ● add onion and cook for 2 minutes ● add potato and cook for a further 4 minutes ● finally add cauliflower florets, salt and spice mix ● cook for 2 more minutes
4
COOK SAUCE 2
Add coconut milk and diced tomatoes to the curry mix ● bring sauce to the boil then reduce to low heat and simmer for 10-12 minutes until cauliflower and potato are tender ● add chickpeas and cook for 3 more minutes ● taste and season with salt & pepper if necessary
5
FINISH
Coarsely chop coriander ● place rice in a bowl ● top with the curry sauce and garnish with the chopped coriander leaves
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.