Butter Chickpea Curry with Cauliflower Rice

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Prep. 10 min

Total 25 min

4 portion

Ingredients

cauliflower cut in florets (3 cm)
450 gram
onion quartered
160 gram
garlic clove
2
ginger, fresh root peeled, cut in round slices (2 mm)
20 gram
garam masala (see tip)
2 tablespoon
butter, unsalted (from cows' milk) diced
40 gram
coconut oil, (see tip)
white chickpea, canned drained, rinsed (2 x 400 g tin)
480 gram
chopped tomatoes, canned
400 gram
double cream (around 48 % fat)
100 gram
coconut milk
sugar
1 teaspoon
salt
1 teaspoon

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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