Back to overview

Indian cauliflower chickpeas curry

Name: Indian cauliflower chickpeas curry
Ingredients: 1.5kg Ardo Cauliflower florets; 2kg Ardo Basmati rice; 700g Ardo Chickpeas; 300g Ardo Brunoise mix; 250g Ardo Spring onions; 1.2kg Tikka Masala; 3 tbsp Coconut milk; 1 tbsp Sunflower oil; 150g Margarine; 1 tsp Paprika powder; 1 tsp Curry powder; Pepper; Salt

Ingredients for 10 persons

1.5kg Ardo Cauliflower florets
2kg Ardo Basmati rice
700g Ardo Chickpeas
300g Ardo Brunoise mix
250g Ardo Spring onions
1.2kg Tikka Masala
3 tbsp Coconut milk
1 tbsp Sunflower oil
150g Margarine
1 tsp Paprika powder
1 tsp Curry powder
Pepper
Salt

Allergens

Celery, Milk

Preparation

Steam the cauliflower florets briefly and allow them to drain for a while.
Fry in 100g margarine and season with salt and pepper.
Cook the brunoise mix using the rest of the margarine, add the coconut milk and the tikka masala.
Allow to cool for a while. Add the cauliflower and 500g chickpeas.
Mix 200g chickpeas with a little paprika, curry powder and 1-2 tablespoons of sunflower oil. Bake in the oven until the crust is crispy.
Stir-fry the basmati rice together with the spring onion in the sunflower oil. Season with salt and pepper.
Serve the rice with the curry and top with the puffed chickpeas.

Indian cauliflower chickpeas curry

Ingredients for 10 persons

Allergens

Preparation

Ardo products used in this recipe

Rice Basmati

Cauliflower florets 45+

Chick peas

Spring onions sliced

Brunoise Mix

Discover these new recipes

Ancient grain mix with red cabbage, butternut and pork strips

Ancient grain mix, forest mushrooms, artichoke, beans and truffle mayo

Ancient grain mix, marinated St. Jacobs oyster, avocado and pea salsa

Baked scallops, quinoa, lentils and mussel gravy with peas

Barley risotto with butternut and forest mushrooms, Reypenaer VSOP

Barley, butternut and feta salad

Barley, kale and cauliflower stew

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Bulgur salad - tabouleh style

Cauliflower nasi goreng

Chicken with baked apples, broccoli and brown rice

Donburri with bulgur, sweet potato and sugar snaps

Edamame in the pod in Asian style

Edamame in the pod with coarse sea salt

Greek yoghurt with fruit brunoise and crispy quinoa

Grilled salmon, stir-fried ancient grain mix and Scandinavian style miso mousseline

Gumbo with bulgur, turkey and chorizo

Mango dessert with vanilla

Meal soup with barley in Mexican style

Mexican rice dish

Neapolitan meatballs with brown rice and garden peas

Poke Bowl Asian style

Poke bowl Nordic style

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Stir-fried cauliflower rice asian style, salmon balls and grilled asparagus

Tajine with Chicken and Bulgur

Thousand Islands ancient grains Salad

White cannellini beans soup with beetroot bacon