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Butter Chickpea Curry with Cauliflower Rice
4.6 5 ratings
Prep. 10 min
Total 25 min
4 portion
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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

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