Butter Chickpea Curry with Cauliflower Rice

4.6 5 ratings

Prep. 10 min

Total 25 min

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...

Zesty Green Goddess Power Salad

20 min

Vanilla and Honey Toasted Granola

1 h 35 min

Tagliatelle with Pumpkin

1 h 10 min

Green Goddess Avocado Cucumber Salad

20 min

Sweet Potato Fritters with Greek Yoghurt, Smoked Salmon and Chives

35 min

Vietnamese-style Chicken and Cabbage Salad

30 min

Root Vegetable Röstis

50 min

Gluten-free Burgers with Guacamole and Onion Rings

2 h 45 min

Thermomix® Ramekin Dumplings with Parmesan Tomato Filling

1 h

Lentil and Pumpkin Pot Pies

1 h 25 min

Pumpkin, Feta and Caramelised Onion Tart

1 h 10 min

Macadamia and Lime Basil Pesto

25 min