Chickpea & Cauliflower Curry
over Pea-Studded Rice
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
This is the creamy vegetarian curry you've been craving. On a midweek evening, refuelling is as simple as simmering cauliflower, green pepper and chickpeas in mellow spices and cream, then ladling it onto fluffy white rice studded with green peas. Revegenating!
We will send you:
- 50g Diced onions
- 200g Cauliflower florets
- 1 Green pepper
- 150g Green peas
- 160g White rice
- 15ml Tomato paste
- 540ml Chickpeas (canned)
- 60ml Heavy cream
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
8 g
Sodium
790 mg
Total Carb
130 g
Sugars
17 g
Protein
27 g
Fibre
22 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the peas and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Halve, core and medium-dice the green pepper.
- Halve the cauliflower if large.
Start the curry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the cauliflower and green pepper. Sauté, 6 to 8 min., until beginning to soften.
- Add the tomato paste, spices and S&P. Cook, stirring often, 1 to 2 min., until dark red.
Finish the curry
- To the pan, add the cream, chickpeas and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 3 to 5 min., until beginning to thicken; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
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