← All recipes

🍽️ Creamy Chickpea Curry with Cauliflower Rice

319 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can; drained weight)
• 3 garlic cloves
• 1 onion
• 0.5 tsp ginger powder
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp chili powder
• 6 tbsp olive oil
• 800 g chopped tomatoes
• 500 g cauliflower
• salt
• 0.5 bunch cilantro (10 g)

Instructions

1. 1. Rinse the chickpeas in a colander under cold water and let them drain well.
2. 2. Peel the garlic cloves and the onion and chop them very finely.
3. 3. Take 300 grams of the chickpeas and put them together with the finely chopped garlic, the ginger, the spice mix Garam Masala, the turmeric, and half a teaspoon of chili powder into a blender.
4. 4. Puree all ingredients in the blender until you have a smooth paste.
5. 5. Heat four tablespoons of oil in a large pan over medium heat.
6. 6. Add the finely chopped onion to the pan and sauté it for three minutes until soft.
7. 7. Add the remaining chickpeas (those not used for the paste) to the pan and fry them for five minutes.
8. 8. Add the prepared chickpea paste and the chunky tomatoes to the pan.
9. 9. Let the mixture simmer for about ten minutes over medium heat.
10. 10. Trim the cauliflower, wash it, and pat it dry with a kitchen towel.
11. 11. Cut the cauliflower into halves or quarters.
12. 12. Grate the cauliflower pieces coarsely until small, rice-like pieces form.
13. 13. Heat the remaining oil in a separate pan over medium heat.
14. 14. Add the cauliflower rice, the leftover chili powder, and salt to the pan.
15. 15. Sauté the cauliflower rice for three to four minutes until cooked.
16. 16. Wash the fresh coriander plant and shake it dry.
17. 17. Pluck the coriander leaves from the stems.
18. 18. Fill the chana masala and the cauliflower rice into four bowls.
19. 19. Garnish each dish with the fresh coriander leaves.

Nutrition per serving

• kcal: 319
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 26 g