Himalayan Chickpea Curry with Cumin Rice and Hazelnut Roasted Cauliflower

Himalayan Chickpea Curry with Cumin Rice and Hazelnut Roasted Cauliflower

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 11, 2017.

A quick and easy midweek meal.


Ingredients

CUMIN RICE

  • 1 cup rice with cumin and chia
  • 1½ cups water

HAZELNUT ROASTED CAULIFLOWER

  • ¼ cauliflower, cut into very small florets
  • 60g hazelnuts, roughly chopped

HIMALAYAN CHICKPEA CURRY

  • 1 brown onion
  • 1 leek, cut in half lengthways and thinly sliced
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • 1½ tablespoons Himalayan spice mix
  • 2 cups vegetable stock
  • 1 can chickpeas, rinsed and drained
  • 2-3 handfuls baby kale leaves
  • Zest of 1 lemon
  • 1-2 teaspoons lemon juice
  • 2 teaspoons cornflour, mixed with 2 tablespoons water

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Toss cauliflower on prepared tray with a drizzle of oil. Season and roast for about 15 minutes, until cauliflower is starting to brown. Remove tray from oven, add hazelnuts and toss. Return to oven to cook for about 3 minutes, until hazelnuts are toasted and cauliflower is tender and caramelised.
  4. While cauliflower and rice are cooking, finely dice onion and thinly slice leek. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and leek for 3-4 minutes, until softened. Add garlic, salt and Himalayan spice mix and cook for 1 minute, stirring often, until fragrant.
  5. Add stock and chickpeas, bring to a simmer and cook for about 3 minutes, until thickened and reduced slightly. While curry simmers, roughly chop kale.
  6. Stir through lemon zest and juice, kale and cornflour mixture. Cook a for further 1 minute, until kale is wilted and curry has thickened. Remove from heat and season to taste with salt and pepper.
  7. spoon ¾ cup cumin rice onto each plate or into each bowl and spoon over Himalayan chickpea curry. Top with hazelnut roasted cauliflower.

Nutritional Information

Energy 2353 kj
562 kcal
Protein 23.6g
Carbohydrate 68.0g
Fat 19.9g