Chickpea Curry with Cauliflower Rice
Budget Hack: To keep the cost down and reduce waste, use frozen cauliflower and tinned chickpeas. Once spices have been purchased, the cost per serve will be reduced.
Ingredients
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 200 g sweet potato dice
- 1 tsp coconut oil
- 150 g capsicum deseeded and sliced
- 150 g onion sliced thinly
- 3 garlic cloves crushed
- 1/2 tsp ground turmeric
- 1 tsp cinnamon
- 1/4 tsp paprika
- 1 tsp curry powder
- 300 ml coconut milk
- 400 g canned chickpeas
- 10 g coconut sugar
- 400 g cauliflower rice
Instructions
- In a large skillet or pan toast the cumin and mustard seeds for 1-2 minutes until they start to pop and smell fragrant.
- Add the oil to the pan along with the sweet potato, capsicum and onion. Cook for 3-4 minutes until the onion starts to become translucent. Add a dash of water if anything starts to stick.
- Add in the garlic, turmeric, cinnamon, paprika and curry powder and cook for 1-2 minutes more so the spices are a little cooked. Again, add more water if needed.
- Pour in the coconut milk, chickpeas and coconut sugar. Leave to simmer on low for 30 minutes until the sweet potato is cooked through.
- Steam or microwave your cauliflower rice and serve alongside your delicious curry.
Nutrition
Calories: 419kcalCarbohydrates: 34.3gProtein: 13.4gFat: 22.3g
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