Butter Chickpea Curry with Cauliflower Rice

4.4 140 ratings

Prep. 10 min

Total 25 min

4 portions

Ingredients

cauliflower cut in florets (3 cm)
450 g
onions quartered
160 g
garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
20 g
garam masala (see tip)
2 Tbsp
unsalted butter diced
40 g
coconut oil, (see tip)
tinned chickpeas drained, rinsed (2 x 400 g tin)
480 g
tinned chopped tomatoes
400 g
double cream
100 g
coconut milk
sugar
1 tsp
fine sea salt
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 902.5 mg

Protein 13.4 g

Calories 1752.5 kJ / 418.9 kcal

Fat 21.5 g

Fibre 13.8 g

Saturated Fat 11.3 g

Carbohydrates 46.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Manifesto 203 Recipes
UK and Ireland

Our Kitchens Are A Window To The World 35 Recipes
UK and Ireland

Steam & Serve: Varoma Menus 8 Recipes
UK and Ireland

Thermomix Like Never Before 10 Recipes
UK and Ireland

Thermomix Online Like Never Before 13 Recipes
UK and Ireland

You might also like...

Show all

Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

45 min

Chick Pea Curry

35 min

Vegan Aubergine Rolls

11 h 15 min

Warm Halloumi, Walnut and Pomegranate Salad

45 min

Caramelised Onion and Goat's Cheese Tarts

1 h 5 min

Mini Falafel with Beetroot Houmous

20 min

Sweet Pepper Nachos with Guacamole

15 min

Stuffed Sweet Potatoes with Banana Sriracha Mayo and Coleslaw

50 min

Lentils with Rice- Fakes Moutzentra

45 min

Pumpkin and Onion Galette with Autumn Coleslaw

55 min

Boston Baked Beans

20 min

Mushroom Bolognese with Courgette Noodles

50 min

Show all