Ingredients

4 Servings

Produce

  • Cauliflower 1 head

  • Garlic Cloves 6

  • Fresh Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Fresh Ginger 1 Tbsp

  • Yellow Onion 1

Canned/Bottled Goods

  • Ghee 1/4 cup

  • Vegetable Stock 1 cup

  • Tomato Paste 1/4 cup

  • Canned Chickpeas 2 cans

Dairy & Eggs

  • Heavy Cream 1/2 cup

  • Plain Yogurt 1/2 cup

Spices

  • Kosher Salt 1/2 tsp

  • Ground Cumin 1/2 tsp

  • Chili 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.

    • 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
    • 1/2 tsp Ground Cumin
    • 1 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
    • 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, 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, yogurt, cream, broth, 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 broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1/2 cup Plain Yogurt
    • 1/2 cup Heavy Cream
    • 1 cup Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 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 , 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 500 kcal  
Total Fat 22 g 28%
Total Saturated Fat 7 g 37%
Unsaturated Fat 15 g  
Low Cholesterol 25 mg 8%
Sodium 1230 mg 50%
Total Carbohydrate 52 g 19%
Excellent Source: Fiber 15 g 54%
Sugars Total 9 g  
Excellent Source: Protein 20 g 40%
Excellent Source: Vitamin C 80 mg 90%
Good Source: Calcium 211 mg 15%
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By Innit Culinary Team