Sri Lankan Chickpea & Cauliflower Curry
with Rapid 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.
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Ingredients
1 portion
Cauliflower
1
Carrot
1 sachet
Curry Powder
1 tin
Chickpeas
1 packet
Basmati Rice
1 sachet
Sri Lankan Spice Blend
1 packet
Tomato Paste
1 packet
Garlic Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Powder
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Instructions
• 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. 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.
• Meanwhile, drain and rinse chickpeas. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• 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 Sri Lankan 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, add roast veggies and baby leaves, and stir until wilted. Season to taste.
• Divide rapid rice between bowls. • Top with Sri Lankan chickpea and veggie curry. • Tear over coriander to garnish. Enjoy!