Tomato Chickpea Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 Tbsp

  • Fresh Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Cauliflower 1 1/2

  • Yukon Gold Potatoes 2

  • Garlic Cloves 6

  • Yellow Onion 1

Canned/Bottled Goods

  • Canned Roma Tomato 1 can

  • Vegetable Stock 3 cups

  • Ghee 1/4 cup

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Black Pepper 3/8 tsp

  • Kosher Salt 1/2 tsp

  • Ground Turmeric 2 tsp

  • Black Mustard Seeds 1 Tbsp

Preparation

  1. Prepare Protein

    Prepare chickpeas, set aside.

    • 2 cans, 15 oz each, drained and rinsed Canned 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 Chili Flakes
    • 1/4 tsp Black Pepper
  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4, minced Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
    • 2, medium, cut into 0.5 inch dice Yukon Gold Potatoes
    • 1/2, medium, cut into florets Cauliflower
    • 1/2 bunch, chopped, leaves & tender stems Cilantro
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, 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 cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1 can, 15 oz can Canned Roma Tomato
    • 3 cups 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 & garlic. Stir & cook for 4 minutes. Remove garlic & thyme.

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

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 560 kcal  
Low Fat 17.0 g 21%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 13 g  
Low Cholesterol 5 mg 2%
Sodium 1380 mg 60%
Total Carbohydrate 78 g 28%
Excellent Source: Fiber 21 g 74%
Sugars Total 14 g  
Good Source: Protein 25 g 50%
Excellent Source: Vitamin C 147 mg 160%
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By Innit Culinary Team