COCONUT, CHICKPEA & VEGGIE CURRY

COCONUT, CHICKPEA & VEGGIE CURRY

This deliciously simple Indian curry combines aromatic spices with chickpeas, green beans and cauliflower. Finished with coconut milk and served over fluffy white rice. The perfect blend of fragrant spices and healthy eating.

30 Minutes.  Vegetarian.  Gluten Free.  Sugar Free.  Dairy Free.

Serves 2

Ingredients
350g cauliflower
150g green beans
1 brown onion
3 cloves of garlic
3cm ginger
6 fresh curry leaves
1 small natural vegetable stock cube
1 tin chickpeas (400g)
1 large tin coconut milk
3/4 cup long grain rice

1.5 tablespoons spice mix:
1 part turmeric
2 parts ground coriander
1 part ground cumin
1 part garam masala
1/2 part mild chilli powder

Cook rice
Using absorption method, cook rice. Place the rice in a saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for minimum of 15 minutes.

Prepare stock & vegetables
Fill a kettle and bring to the boil. Once boiled, using a jug dissolve the stock cube provided in 1/2 cup of the boiled water. Remove the florets from the cauliflower, top, tail and half the beans, rinse and drain the chickpeas, peel and finely chop the onion, ginger and garlic.

Cook curry
In a pot over a medium to low heat add enough olive oil to generously cover the base. Add the ginger, garlic, curry leaves, onion and spice mix. Season with salt and cook on a moderate heat, stirring occasionally, until the onions have softened (approximately 3 - 4 minutes). Add the chickpeas, green beans, cauliflower, stock, ¾ tin of coconut milk and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables are tender and the sauce has reduced, about 15 minutes, stirring occasionally. Season with salt to taste.

To serve
Fluff rice with fork and place in bowls then spoon over curry. 

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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November 03, 2015 by Timothy Ryder
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