Sweet and Creamy Curried Chickpeas
with cauliflower rice and mango chutney
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ pack
Chickpeas
100 g
Cauliflower Rice
40 g
White long grain rice
½ piece
Onion
1 piece
Garlic
1 piece
Tomato
½ piece
Carrot
50 g
Cream cheese
(Contains Melk (inclusief lactose))
¾ sachet(s)
Curry powder
(Contains Selderij, Mosterd)
20 g
Mango chutney
(Contains Mosterd)
10 g
Chopped cashews
(Contains Cashewnoten May be present Pinda's, Noten, Sesamzaad)
5 g
Fresh flat leaf parsley
(May be present Selderij)
½ piece
Lime
Not included in your delivery
1 tablespoon
Sunflower oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Dice the tomato and chop the carrot into thin crescents.
- Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the tomato and carrot for 2 - 3 minutes.
- In the meantime, chop the onion and crush or mince the garlic.
- Add to the deep frying pan and fry for another 1 - 2 minutes.
- Boil plenty of water in a pot or saucepan for the rice. Prepare the stock.
- Add the curry spices to the pan with the vegetables and fry for 1 minute, then stir in the stock and mango chutney. Bring to a quick boil, cover with a lid, and simmer on medium heat for 8 - 10 minutes.
- Boil the rice for 8 - 11 minutes or until done. Add the cauliflower rice during the final minute of cooking. Drain and season with salt and pepper. Keep warm until serving.
- Drain and rinse the chickpeas.
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the chickpeas for 12 - 15 minutes. Season with salt and pepper to taste.
- Chop the parsley. Quarter the lime.
- Add the cream cheese to the curry and use an immersion blender to puree it into a smooth sauce (see Tip). Season with salt and pepper to taste.
Tip: If preferred you can also puree the chickpeas. Add some extra stock to reach the desired consistency.
- Serve the rice on plates.
- Add the curry on top following with the chickpeas.
- Garnish with the cashews and parsley.
- Serve with the lime wedges.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!