Crispy Chickpeas with Sweet & Creamy Curry Sauce
with hidden veggies for kids: carrot, cauliflower & tomato
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
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
- Prepare the stock. Dice the tomato and slice the carrot.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the carrot and tomato for 2 - 3 minutes.
- Chop the onion and crush or mince the garlic, then transfer both to the pan and fry for 1 - 2 minutes.
- Add the curry powder and fry for 1 minute.
- Stir in the stock and the mango chutney, then bring to a rapid boil.
- Allow to simmer over medium heat for 8 - 10 minutes, covered.
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 10 minutes.
- Add the cauliflower rice and boil for 1 more minute, then drain. Season with salt and pepper, then set aside.
- 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 to taste with salt and pepper.
- Meanwhile, add the cream cheese to the curry.
- Use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper.
- Chop the parsley and quarter the lime.
- Top the rice with the curry and the chickpeas.
- Garnish with the cashews and the parsley.
- Serve the lime wedges alongside.
