Butter Chickpea Curry with Cauliflower Rice

4.4 119 évaluations

Prép. 10min

Total 25min

4 portions

Ingrédients

cauliflower cut in florets (3 cm)
450 g
onions quartered
160 g
garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
20 g
garam masala (see tip)
2 Tbsp
unsalted butter diced
40 g
coconut oil, (see tip)
tinned chickpeas drained, rinsed (2 x 400 g tin)
480 g
tinned chopped tomatoes
400 g
double cream
100 g
coconut milk
sugar
1 tsp
fine sea salt
1 tsp

Niveau

facile

Infos nut. par 1 portion

Sodium 902.5 mg

Protides 13.4 g

Calories 1752.5 kJ / 418.9 kcal

Lipides 21.5 g

Fibre 13.8 g

Graisses saturées 11.3 g

Glucides 46.9 g

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