Ingredients

4 Servings

Produce

  • Fresh Coriander 3/4 bunch

  • Ginger Root 4 tsp

  • Cauliflower 1/2

  • Garlic Cloves 4

  • Yellow Onion 1

  • Potatoes 2

Spices

  • Salt 1/2 tsp

  • Chilli Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Black Mustard Seeds 1 Tbsp

  • Ground Turmeric 2 tsp

Dry Goods

  • Long Grain Brown Rice 185 g

Pantry

  • Black Pepper 1/4 tsp

Canned/Bottled Goods

  • Ghee 2 Tbsp

  • Vegetable Stock 720 ml

  • Tomato Purée 4 Tbsp

  • Tinned Tomato 425 g

  • Tinned Chickpeas 850 g

Preparation

  1. Make Coriander-Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 185 g Long Grain Brown Rice
    • 1 tsp , peeled Ginger Root
    • 1/4 bunch , stems removed Fresh Coriander
    • 475 ml Water
    • 1/2 tsp Salt

  2. Prepare Protein

    Prepare chickpeas, set aside.

    • 850 g , drained and rinsed Tinned Chickpeas

  3. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1 Tbsp Black Mustard Seeds
    • 2 tsp Ground Turmeric
    • 1/2 tsp Chilli Flakes
    • 1/4 tsp Black Pepper

  4. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger Root
    • 2 , medium, cut into 12.5 mm cubes Potatoes
    • 1/2 , medium, cut into florets Cauliflower
    • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander

  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Purée
    • 425 g Tinned Tomato
    • 720 ml Vegetable Stock

  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Suggested Meals

Chicken

Breast

Ribs

Tofu

Buttermilk Apple

Crisp Pancakes

Gluten Free

Pumpkin Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 630 kcal  
Total Fat 13 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Cholesterol 5 mg 2%
Sodium 1250 mg 50%
Total Carbohydrate 104 g 38%
Fiber Total Dietary 19 g 67%
Sugars Total 12 g  
Protein 25 g 50%
Vitamin C 78 mg 90%
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By Innit Culinary Team