Mumbai Chickpea & Cauliflower Curry
with Rapid Rice & Coriander
- 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
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.
Ingredients
1 portion
cauliflower
1
carrot
1 sachet
curry powder
1 tin
chickpeas
1 packet
basmati rice
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
garlic paste
(Contains: 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; )
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
Cooking Steps
• 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 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!
