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Here are the ingridients that are required to make a yummy Chickpea and cauliflower curry:
- Provide 1 head of cauliflower florets.
- Take 1 cup of boiled chickpeas.
- Use 1 cup of Koo Butter beans drained.
- Take 2 of large tomatoes – grated skinless.
- Take 1 of large onion.
- Take 1 stalk of spring onion.
- Take 1 of red bell pell.
- Get 1 of green bell pepper.
- Get Handful of fresh cilantro.
- Prepare 1 tablespoon of minced garlic.
- Prepare 1 stalk of celery chopped with leaves.
- Provide 2 tablespoons of Cassava powder.
- Take 2 tablespoons of mild and spicy rajah curry powder.
- Get 1 teaspoon of mix masala.
- Get 1 of chicken stock cube.
- Provide of Durban curry mix.
- You need 2 tablespoons of canola oil.
Ready with the ingridients? Below are the instructions on producing Chickpea and cauliflower curry:
- Dice onion and peppers. Slice spring onion and celery stalk. Finely chop the leafy part of the celery and cilantro. Add oil in a pot and fry the above with garlic and curry powder until soft..
- Add grated tomatoes and stir until properly mixed. Add a teaspoon of the mixed masala and the chicken cube..
- Add the cooked chickpeas and cauliflower florets. Dissolve Durban curry mix into a cup of water and pour into the mixture while stirring occasionally. Add the butter beans..
- Add the cassava powder and simmer until cauliflower is tender. Serve with rice..
Wheat free and veggie friendly, this meal is great to make ahead and freeze for when you need it. If you prefer a curry with heat, add a finely chopped red chilli (or some dried chilli flakes) along with the other spices. How to make chickpea & cauliflower curry. When the sauce has thickened, finish the curry with. In the meantime, I've got a warm bowl of vegetarian cauliflower chickpea curry with a little spice, a lot of veggies and beautiful peanut and coconut flavors.
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