Cauliflower & Chickpea Curry
Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.37 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 450grams Macro Organic frozen cauliflower florets
- 1/2 cup Valcom Paste Massaman Curry
- 1 coriander (stems finely chopped)
- 1 medium eggplant (diced)
- 1 brown onion (thinly sliced)
- 2teaspoons ground turmeric
- 2 cup cooked brown rice
- 400milliliter Macro Organic Light Coconut Milk
- 425grams Macro Organic Chickpeas (drained)
- 100grams dry roasted unsalted cashew nuts
- 1/2tablespoons vegetable oil
Nutrition per serving
3020kJ / 725Cal
3020 Kilojoules or 725 Calories
35% of daily energy intake*
Protein
23.4grams
Fat
39.0grams
Carbs
64.0grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until softened. Add coriander stem and cook for a further 2 minutes. Add curry paste and turmeric, then cook for a further 2 minutes or until fragrant. Add cauliflower, chickpeas, eggplant and milk, then cook, partially covered, for 30 minutes or until vegetables are tender. Season.
Step 2 of 2
Divide rice among bowls, top with chickpea mixture, then scatter over coriander leaves and cashews to serve.
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