Mumbai Chickpea & Cauliflower Curry
with Rice & Coriander
This creamy chickpea curry is like a golden sunset. Filled to the brim with bright veggies and bathed in a deliciously rich tomato-based sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 sachet
Coriander
1 sachet
mild sambal seasoning
1 sachet
Curry Powder
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Garlic Paste
1
Cauliflower
1 tin
Chickpeas
1 packet
Coconut Milk
1
Capsicum
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Cut cauliflower into small florets. Cut capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with curry powder, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Mumbai spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add roast veggies and baby leaves, then stir until wilted. Season to taste.
• Divide rapid rice between bowls. • Top with Mumbai chickpea and veggie curry. • Tear over coriander to garnish. Enjoy!
