CHICKPEA CURRY WITH CAULIFLOWER RICE

Time of preparation: 20 min

Difficulty: easy


Serves 4


Ingredients for curry:

  • 4 shallots

  • 200 g shiitake mushrooms

  • 1 tsp turmeric

  • 2 tsp garam masala

  • 2 red carrots

  • 2 jars cooked chickpeas

  • 1 jar diced tomatoes

  • 300 ml water

  • 1 can coconut milk

  • salt and pepper


Finely slice shallots and mushrooms and water-fry them. Add spices and wait until you get a nice fragrance. Then add the diced carrots. Stir well, season with salt and pepper, and add chickpeas and tomatoes. Pour over some water and cook until the flavors combine, approx. 30 minutes. Just before serving, add coconut milk.


Ingredients for cauliflower rice:

  • 2 cauliflowers

  • 2 tsp ground coriander

  • salt and pepper

  • bunch of chives

Grate the cauliflower bits in a food processor until it resembles rice. Add the rice to a bigger bowl and season. Preheat the oven to 180°C and bake until you get a golden brown crust, approx. 30 minutes. Stir a few times while baking. Serve with curry and top with chopped chives.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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