Butter Chickpea Curry with Cauliflower Rice

4.1 9 rating

Prep. 10 min

Total 25 min

2 portions

Ingredients

cauliflower cut in florets (3 cm)
230 g
onions quartered
80 g
garlic clove
1
fresh root ginger peeled, cut in round slices (2 mm)
10 g
garam masala (see tip)
1 Tbsp
unsalted butter diced
20 g
tinned chickpeas drained, rinsed (1 x 400 g tin)
240 g
tinned chopped tomatoes
200 g
double cream
50 g
50 g coconut milk
sugar
½ tsp
fine sea salt
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 903.3 mg

Protein 13.5 g

Calories 1755.2 kJ / 419.5 kcal

Fat 21.5 g

Fibre 13.9 g

Saturated Fat 11.4 g

Carbohydrates 47.1 g

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