Sambal Chickpea & Cauliflower Curry

Name: Sambal Chickpea & Cauliflower Curry with Rapid Rice & Coriander
Total time: 30m
Yield: 2
Ingredients: 1 sachet Vegetable Stock Powder; 1 sachet Coriander; 1 packet Garlic Paste; 1 sachet mild sambal seasoning; 1 sachet Curry Powder; 1 packet Baby Leaves; 1 packet Tomato Paste; 1 packet Microwavable Basmati Rice; 1 Carrot; 1 Cauliflower; 1 tin Chickpeas; 1 packet Coconut Milk; 1 drizzle olive oil; ¼ cup water

with Rapid Rice & Coriander

4.0(50)

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Calories

536 kcal

Protein

20.7g protein

Difficulty

Easy

Plant Based

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Garlic Paste

1 sachet

mild sambal seasoning

1 sachet

Curry Powder

1 packet

Baby Leaves

1 packet

Tomato Paste

1 packet

Microwavable Basmati Rice

Carrot

Cauliflower

1 tin

Chickpeas

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutrition Values

Energy (kJ)2240 kJ

Calories536 kcal

Fat27.7 g

of which saturates16.8 g

Carbohydrate72.5 g

of which sugars11.7 g

Dietary Fibre16.6 g

Protein20.7 g

Sodium1230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle.
• Cut cauliflower into small florets. Cut carrot into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with curry powder, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, drain and rinse chickpeas.
• 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.

• To the pan, add mild sambal seasoning, 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, add roasted veggies and baby leaves, then stir until wilted. Season to taste with salt and pepper.
• Microwave basmati rice until steaming, 2-3 minutes.