Sweet & Sour Chickpea Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 Tbsp

  • Fresh Garden Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Cauliflower 1 head

  • Garlic Clove 6 cloves

  • Yellow Onion 1

Pantry

  • Apple Cider Vinegar 1 Tbsp

  • Brown Sugar 1 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 2 cups

  • Ghee 1/4 cup

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

Spices

  • Kosher Salt 1/2 tsp

  • Black Pepper 1 pinch

  • Ground Coriander 1/2 tsp

  • Cinnamon Stick 1

  • Paprika 1 Tbsp

  • Ground Cumin 1/2 tsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

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 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 Fresh Ginger
    • 1/2 bunch, chopped, leaves and tender stems Cilantro
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, 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 broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1 Tbsp Apple Cider Vinegar
    • 2 cups Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch, or to taste Kosher 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 & garlic. Stir & cook for 4 minutes. Remove garlic & thyme.

    • 1 head, chopped Cauliflower
    • 2 cloves, peeled Garlic Clove
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Garden 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
Low Calorie 440 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 12 g  
Low Cholesterol 5 mg 2%
Sodium 1280 mg 60%
Total Carbohydrate 57 g 21%
Excellent Source: Fiber 16 g 59%
Sugars Total 11 g  
Excellent Source: Protein 19 g 38%
Excellent Source: Vitamin C 80 mg 90%
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By Innit Culinary Team