Cauliflower-Chickpea curry with basmati rice
lime, coriander and scallions
Tags:
Veggie
Allergens:
Noten
•Cashewnoten
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
½ teaspoon
Ground turmeric
125 milliliters
Coconut milk
½ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
75 g
Basmati rice
250 g
Cauliflower
½ pack
Chickpeas
½ sachet(s)
Yellow curry spices
10 g
Chopped cashews
(Contains: Noten, Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
5 g
Ginger paste
Not included in your delivery
1 tablespoon
Olive oil
60 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3630 kJ
Calories868 kcal
Fat43.3 g
Saturated Fat22.5 g
Carbohydrate97.7 g
Sugar12.2 g
Dietary Fiber15.9 g
Protein23.1 g
Salt1.2 g
Potassium211.3 mg
Calcium86.1 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sautépan or large frying pan
Cooking Steps
1
- Preheat the oven to 180°C. Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper. Transfer the chickpeas to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper and roast in the oven for 15 - 20 minutes.
- Boil plenty of water in a pot or saucepan. Add the rice to the pot and cook for 8 - 11 minutes. Drain and set aside.
- Chop the cauliflower into small florets.
- Prepare the stock.
2
- Finely chop the onion.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in large deepfrying pan over medium-high heat. Add the onion, fry for 3 - 4 minutes.
- Add the gingerpaste, the garlic, and the yellow curry spices. Fry for 1 more minute.
3
- Add the coconut milk, the stock and the cauliflower and let simmer for 8 - 10 minutes.
- Meanwhile, chop the coriander.
- Cut the lime into 4 wedges.
- Add the turmeric and the juice of 1 lime wedge per person to the cauliflower curry. Let simmer for 1 - 2 minutes. Seasaon with salt and pepper.
4
- Serve the rice topped with the cauliflower curry.
- Serve the chickpeas on top of the curry.
- Garnish with the coriander and the chopped cashew nuts.
- Serve with a lime wedge on the side.
