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
Allergens
Lactose
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.
Ardo products used in this recipe
