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VegMeUp - Plant Based Meal Kit Delivery Service

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Roasted Cauliflower, Cucumber Salsa, Chickpeas & Tamarind Chutney

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Cauliflower 1/2 1
Garlic 2 cloves 4 cloves
Ginger 1 cm 2cm
Spring onion 2 4
Lime 1/2 1
Lebanese cucumber 1 2
Coriander 2 stalks 4 stalks
Chickpeas 400 gr 800 gr
Curry powder 1 tbsp 2 tbsp
Garam Masala 1 tsp 2 tsp
Tamarind Chutney 30 gr 60 gr
*Oil (Olive) 3 tbsp 6 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Roasted Cauliflower, Cucumber Salsa and Chickpeas

  Nutrition per 100 gr (Average serve is 400gr)
  Energy 1330Kj
  Protein 16.5g
  Fat, Total 5.2g
  –  Saturated 0.7g
  Carbohydrates 40.1g
  – Sugars 17.2g
  Sodium 0.42mg
  Allergens None, Gluten Free
Want to try something different and interesting? This amazing plant-based dish is a must try. Cucumber Salsa is perfectly balancing out the delicious spiced chickpeas and roasted cauliflower. Health, fresh, full of flavor and easy to cook. Enjoy

TOOLS: Oven, frypan, mixing bowl, wooden spoon

METHOD

1

ROAST                            

Preheat oven to 220C ● divide cauliflower into small florets ● place florets in a bowl and mix with curry powder, a good pinch of salt and 1 (2) tbsp of oil ● place cauliflower on oven tray and roast for 12-15 minutes until tender

2

SLICE                                 

Finely mince garlic and ginger ● slice cucumber into ½ cm cubes ● thinly slice spring onion ● coarsely slice coriander including stems

3

MIX                                      

Place into mixing bowl: half of the ginger (setting half aside), cucumber, coriander, spring onion, lime zest,  juice of ½(1) a lime, good pinch of salt and 1(2) tbsp of olive oil ● mix and set aside

4

COOK                                

Place frypan on medium heat ● add 1(2) tbsp of oil, garlic and remaining ginger ● cook for 2 minutes ● add drained chickpeas and garam masala ● cook for 1 minute ● season with salt and add ½ (1) a cup of water ● cook for 3-5 minutes until water reduces

5

FINISH & SERVE              

Place the chickpeas in serving bowls ● place roasted cauliflower over the chickpeas and top with cucumber salsa ● drizzle the tamarind chutney over the top

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.