Butter Chickpea Curry with Cauliflower Rice

4.4 125 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

Energy 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...

Sweet Potato, Pecan and Blue Cheese Risotto

30 min

Green Vegetable Frittata - Frittata verde

25 min

Baby-friendly Butternut and Kidney Bean Quesadillas

45 min

Baby-friendly Chickpea and Butter Bean Patties

1 h 20 min

Slow-cooked Chickpea Stew

4 h 15 min

Warm Mediterranean Couscous Salad

30 min

Roasted Sweet Potato and Broccoli Spelt Salad

1 h 15 min

Roasted Red Pepper and Parsley Pesto

5 min

Vegan Mushroom Masala with Chilli and Turmeric

25 min

Baked Penne with Vegetables

1 h 5 min

Sun-dried Tomato Pesto Lasagne

1 h 25 min

Vegan Lentil Lasagne

2 h 20 min