Ingredients

4 Servings

Produce

  • Cauliflower 1 head

  • Garlic Cloves 6

  • Fresh Thyme 2 sprigs

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Yellow Onion 1

Canned/Bottled Goods

  • Ghee 4 Tbsp

  • Vegetable Stock 240 ml

  • Tomato Purée 4 Tbsp

  • Tinned Chickpeas 850 g

Dairy & Eggs

  • Heavy Cream 120 ml

  • Plain Yogurt 125 g

Spices

  • Salt 1/2 tsp

  • Ground Cumin 1/2 tsp

  • Chilli Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Ground Turmeric 1 tsp

Packaged Products

  • Smooth Peanut Butter 1 Tbsp

Pantry

  • Black Pepper 3/8 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 Garam Masala
    • 1/2 tsp Ground Cumin
    • 1 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
    • 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, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yoghurt, cream, stock, peanut butter 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 Purée
    • 125 g Plain Yogurt
    • 120 ml Heavy Cream
    • 240 ml Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 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 , 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 480 kcal  
Total Fat 22 g 28%
Total Saturated Fat 7 g 37%
Unsaturated Fat 15 g  
Cholesterol 25 mg 8%
Sodium 1190 mg 50%
Total Carbohydrate 50 g 18%
Fiber Total Dietary 14 g 52%
Sugars Total 9 g  
Protein 19 g 38%
Vitamin C 80 mg 90%
Calcium Ca 207 mg 15%
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By Innit Culinary Team