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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

INGREDIENTS2p4p
Cauliflower1/21
Garlic2 cloves4 cloves
Ginger1 cm2cm
Spring onion24
Lime1/21
Lebanese cucumber12
Coriander2 stalks4 stalks
Chickpeas400 gr800 gr
Curry powder1 tbsp2 tbsp
Garam Masala1 tsp2 tsp
Tamarind Chutney30 gr60 gr
*Oil (Olive)3 tbsp6 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 Serve

  Energy330Kj
  Protein3.6g
  Fat, Total1.4g
  –  Saturated0.2g
  Carbohydrates10.1g
  – Sugars4.5g
  Sodium108g
  AllergensNone, 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.