Easy Sri Lankan Cauliflower & Chickpea Curry
with Rapid Rice & Peanuts- Gluten
- Soy
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
If we had to list our favourite things about Sri Lankan food, we’d be here all night. But one of the best things is the variety of vegetarian options available – there are so many ways to make veggies and legumes exciting! This chickpea curry uses a mild yet flavourful spice blend, plus a dash of coconut cream to create a warm, comforting dish.
Ingredients
1 tin
chickpeas
1
carrot
1 portion
cauliflower
1 packet
basmati rice
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
rice wine vinegar
1 drizzle
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Drain and rinse the chickpeas. Slice the carrot into thin rounds. Cut the cauliflower into small florets. In a baking dish, add the chickpeas, cauliflower, carrot, Sri Lankan spice blend, garlic paste and a drizzle of olive oil. Season with salt and pepper and toss to coat. Bake until slightly browned, 20-25 minutes.
While the veggies are roasting, Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. Drain and set aside.
Remove the baking dish from the oven. Add the coconut milk, water and vegetable stock powder. Stir to combine, then bake until the veggies are tender, 8-10 minutes. Add the baby spinach leaves and stir to combine. Stir through a drizzle of rice wine vinegar and soy sauce to taste.
Divide the basmati rice between bowls. Top with the Sri Lankan cauliflower and chickpea curry. Sprinkle over the crushed peanuts.
