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Butter Chickpea Curry with Cauliflower Rice
4.4 130 ratings
Prep. 10 min
Total 25 min
4 portions
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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

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