Tomato Chickpea Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Potatoes 2

  • Ginger Root 1 Tbsp

  • White Cauliflowers 1 1/2

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 6

Canned/Bottled Goods

  • Ghee 4 Tbsp

  • Vegetable Stock 720 ml

  • Tinned Chickpeas 850 g

  • Tomato Puree 4 Tbsp

  • Tinned Tomato 425 g

Spices

  • Salt 1/2 tsp

  • Black Mustard Seeds 1 Tbsp

  • Chilli Flakes 1/2 tsp

  • Black Pepper 3/8 tsp

  • Ground Turmeric 2 tsp

  • Garam Masala 1 Tbsp

Preparation

  1. Prepare Protein

    Prepare chickpeas, set aside.

    • 850 g, drained and rinsed Tinned Chickpeas
  2. 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
  3. 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
  4. 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 Puree
    • 425 g Tinned Tomato
    • 720 ml Vegetable Stock
  5. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme and garlic. Stir and cook for 4 minutes. Remove garlic and thyme.

    • 1 head, chopped Cauliflower
    • 2, peeled Garlic Cloves
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 550 kcal  
Total Fat 17.0 g 21%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 13 g  
Cholesterol 5 mg 2%
Sodium 1340 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 20 g 72%
Sugars Total 14 g  
Protein 24 g 49%
Vitamin C 147 mg 160%
Load More

By Innit Culinary Team