Sweet & Sour Chickpea Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Cauliflower 1 head

  • Fresh Thyme 2 sprigs

  • Garlic Clove 6 cloves

Pantry

  • Brown Sugar 1 Tbsp

  • Cider Vinegar 1 Tbsp

Canned/Bottled Goods

  • Ghee 4 Tbsp

  • Vegetable Stock 480 mL

  • Tinned Chickpeas 850 g

  • Tomato Puree 4 Tbsp

Spices

  • Ground Cumin 1/2 tsp

  • Paprika 1 Tbsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Salt 1/2 tsp

  • Black Pepper 1 pinch

  • Ground Coriander 1/2 tsp

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 Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1, broken in half Cinnamon Stick
  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4 cloves, minced Garlic Clove
    • 1 Tbsp, grated Ginger Root
    • 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, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Puree
    • 1 Tbsp Cider Vinegar
    • 480 mL Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch, or to taste Salt
  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 cloves, peeled Garlic Clove
    • 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 430 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 12 g  
Low Cholesterol 5 mg 2%
Sodium 1240 mg 50%
Total Carbohydrate 55 g 20%
Excellent Source: Fiber 16 g 56%
Sugars Total 12 g  
Excellent Source: Protein 18 g 37%
Excellent Source: Vitamin C 80 mg 90%
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By Innit Culinary Team