Ingredients

4 Servings

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Potatoes 2

  • Ginger Root 1 Tbsp

  • Cauliflower 1/2

  • Garlic Cloves 4

Spices

  • Salt 1 tsp

  • Black Mustard Seeds 1 Tbsp

  • Chilli Flakes 1/2 tsp

  • Black Pepper 1/4 tsp

  • Ground Turmeric 2 tsp

  • Garam Masala 1 Tbsp

Dry Goods

  • Basmati Rice 185 g

Canned/Bottled Goods

  • Ghee 2 Tbsp

  • Vegetable Stock 720 ml

  • Tinned Coconut Milk 1 can

  • Tinned Chickpeas 850 g

  • Tomato Purée 4 Tbsp

  • Tinned Tomato 425 g

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water and salt in a small pot. Bring to a boil. Add rice and reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 175 ml Water
    • 1 tsp Salt
    • 185 g Basmati Rice
  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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 830 kcal  
Total Fat 32 g 40%
Total Saturated Fat 21 g 106%
Unsaturated Fat 11 g  
Cholesterol 5 mg 2%
Sodium 1550 mg 70%
Total Carbohydrate 108 g 39%
Fiber Total Dietary 18 g 63%
Sugars Total 11 g  
Protein 27 g 54%
Vitamin C 78 mg 90%
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By Innit Culinary Team