Easy chickpea curry with Cauliflower Rice
4 tablespoons vegan butter
1 large onion, finely diced
1 ½ teaspoons salt, plus more to taste
4 garlic cloves, finely grated or minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons garam masala
2 small cinnamon sticks
1 bay leaf
6 cardamom pods
1 x 400 gram tin chopped tomatoes, blitzed in a food processor
½ tin coconut milk
2 x 400 grams tins chickpeas, drained
1 teaspoon fenugreek leaves, optional
320 grams Green Isle Cauliflower Rice
Naan bread, to serve
Handful of coriander leaves, to garnish
- Melt the vegan butter in a large cast iron pot set over a medium heat. Add the onion and 1/2 teaspoon salt and cook until golden and browned around the edges, stirring occasionally, which should take about 20 minutes.
- Stir in the grated garlic and ginger and cook for 5 minutes until they have browned but aren’t burnt. Add the cumin, garam masala, cinnamon sticks, bay leaf and cardamom pods, and cook for another 30 seconds.
- Add the blitzed tomatoes and cook for about 20 minutes until the sauce has reduced by about ⅓. Stir in the coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes. Finally, stir in the chickpeas and fenugreek leaves and cook for a further 5 minutes to warm everything though and add more salt if necessary.
- To serve, cook the Green Isle Cauliflower Rice according to the packet instructions and serve with the curry and some naan bread, with a sprinkle of coriander leaves if desired.
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