Total1 hr + 20 min
Cook1 hr + 10 min
½ Tbsp (7 mL)vegetable oil
3cloves garlic, minced
1½ Tbsp (9 g)fresh ginger, grated
1green chili pepper, minced (optional)
1 Tbsp (6 g)curry powder
½ Tbsp (2 g)
½ Tbsp (5 g)ground turmeric
1 tsp (3 g)ground cumin
1 tsp (2 g)ground coriander
1 tsp (3 g)ground cinnamon
1 tsp (6 g)salt
1potato, chopped into bite-sized pieces
1head cauliflower, chopped into bite-sized pieces
2 cups (480 mL)boiling water
1½ cups (360 mL)canned full-fat coconut milk
1½ cups (278 g)cooked chickpeas
1 cup (200 g)uncooked basmati rice
3 cups (720 mL)boiling water
5cardamom pods, split in half (optional)
⅛ tspsaffron (optional)
- To a large pot on medium-high heat, add the oil and onions, and sauté for 3 minutes. Add splashes of water to deglaze the pot as needed.
- Add the garlic, ginger, and chili pepper to the pot. Cook for 2 minutes.
- Add the tomatoes and all the spices, stir, and cook for 5 minutes, or until the mixture turns into a bit of a paste.
- Add the potato, cauliflower, and water to the pot. Partially cover with a lid, bring to boil, then reduce the heat and allow to simmer for 30 minutes.
- Add the coconut milk and chickpeas to the pot. Uncover and allow the entire dish to simmer on the stove for 10 minutes, allowing the water to evaporate and for the curry to become thicker in consistency.
- To make the rice, to a medium pot on medium-high heat, add the water, rice, and cardamom.
- Cover, bring to a boil, then reduce to a simmer for 10 - 15 minutes.
- When the rice is cooked through, sprinkle some saffron on top of the rice and serve together with the curry. Enjoy!
- Store the curry and rice separately in airtight containers in the fridge for up to 4 days.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• uncooked basmati rice
• cooked chickpeas
Fruits & Veggies 68%
• clove garlic
• fresh ginger
• green chili pepper
• head cauliflower
CalciumNo significant sources of calcium
• vegetable oil
• canned full-fat coconut milk
Nutrition per serving
Calories 652 kCal
|Total fat||29 g|
|Saturated fat||18 g|
|Trans fat||0 g|
|Total carbs||87 g|
|Dietary fiber||15 g|
|Total sugars||14 g|
|Added sugars||0 g|
|Vitamin A||59 μg RAE|
|Vitamin B6||1 mg|
|Vitamin B12||0 μg|
|Vitamin C||121 mg|
|Vitamin D||0 μg|
|Vitamin E||3 mg|
|Vitamin K||46 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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