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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

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