Butter Chickpea Curry with Cauliflower Rice

5.0 3 ratings

Prep. 10min

Total 25min

4 portion

Ingredients

cauliflower cut in florets (3 cm)
450 gram
onion quartered
160 gram
garlic clove
2
ginger, fresh root peeled, cut in round slices (2 mm)
20 gram
garam masala (see tip)
2 tablespoon
butter, unsalted (from cows' milk) diced
40 gram
coconut oil, (see tip)
white chickpea, canned drained, rinsed (2 x 400 g tin)
480 gram
chopped tomatoes, canned
400 gram
double cream (around 48 % fat)
100 gram
coconut milk
sugar
1 teaspoon
salt
1 teaspoon

Difficulty

easy

Nutrition per 1 portion

Sodium 902.5 mg

Protein 13.4 g

Calories 1752.5 kJ / 418.9 kcal

Fat 21.5 g

Fibre 13.8 g

Saturated Fat 11.3 g

Carbohydrates 46.9 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®. No strings attached.

Sign up for free More information

Also featured in

Our Kitchens Are A Window To The World 34 Recipes
International

You might also like...

Spanakopita

2 h 10min

Summer Fruit Crumble with Crème Anglaise

1 h 10min

Versatile Smooth Soup

45min

Sweet Potato Fritters with Greek Yoghurt, Smoked Salmon and Chives

35min

Coleslaw with Thermomix® Cutter (TM5)

10min

Gluten-Free Focaccia Bread

1 h

Baby-friendly Chicken, Sweet Potato and Kale Filo Pie

1 h 45min

Spiced Herbed Nuts

40min

Tuna Fishcakes

1 h 15min

Leftover Roast Patties with Egg

45min

Snowdrop Cocktail

1 h 10min

Slow-cooked Lamb Curry with Cucumber Mint Couscous

9 h