Butter Chickpea Curry with Cauliflower Rice

4.1 9 rating

Prep. 10min

Total 25min

2 portions

Ingredients

cauliflower cut in florets (3 cm)
230 g
onions quartered
80 g
garlic clove
1
fresh root ginger peeled, cut in round slices (2 mm)
10 g
garam masala (see tip)
1 Tbsp
unsalted butter diced
20 g
tinned chickpeas drained, rinsed (1 x 400 g tin)
240 g
tinned chopped tomatoes
200 g
double cream
50 g
50 g coconut milk
sugar
½ tsp
fine sea salt
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 903.3 mg

Protein 13.5 g

Calories 1755.2 kJ / 419.5 kcal

Fat 21.5 g

Fiber 13.9 g

Saturated fat 11.4 g

Carbohydrates 47.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Manifesto 203 Recipes
UK and Ireland

Our Kitchens Are A Window To The World 35 Recipes
UK and Ireland

Steam & Serve: Varoma Menus 8 Recipes
UK and Ireland

Thermomix Like Never Before 7 Recipes
UK and Ireland

Thermomix Online Like Never Before 13 Recipes
UK and Ireland

You might also like...

Asparagus, Broccoli and Mushroom Rice

Asparagus, Broccoli and Mushroom Rice

55min

Vegan Bolognese

Vegan Bolognese

50min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Smoky Paprika Rub

Smoky Paprika Rub

5min

Quinoa Salad with Spiced Butternut Squash and Courgettes

Quinoa Salad with Spiced Butternut Squash and Courgettes

50min

Pasta with Beetroot Sauce and Feta Cheese

Pasta with Beetroot Sauce and Feta Cheese

40min

Spinach with Chickpeas (Espinacas con Garbanzos)

Spinach with Chickpeas (Espinacas con Garbanzos)

30min

Cashew Cheese Pasta with Broccoli

Cashew Cheese Pasta with Broccoli

40min

Black Bean and Avocado Wrap

Black Bean and Avocado Wrap

15min

Tomato and Mushroom Spaghetti

Tomato and Mushroom Spaghetti

30min

Sun-dried Tomato Pesto Lasagne

Sun-dried Tomato Pesto Lasagne

1 h 25min