Informations supplémentaires
35 min.
|
763 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. Bring a pot of water to a boil. Pour in the rice and cook 22-25 minutes over medium-high heat until the rice is tender. Drain.
2. Setup
Chop the onion and cilantro. Peel the ginger and chop it. Cut the cauliflower into small pieces. Drain and rinse the chickpeas.
3. Cook the cauliflower
Heat a generous drizzle of oil in a large pot over medium-high heat. Cook the onion and ginger 2-3 minutes. Add the spices and cook for 1 minute. Add the cauliflower and cook for 2 minutes. Add salt and pepper.
4. Add the ingredients
Add the chickpeas, tomato paste, 2 2P | 3 3P cups of water and the broth cube. Bring to a boil. Simmer 15 minutes over medium heat. Adjust the salt and pepper to taste. Add the coconut milk and cook 3-4 minutes.
5. Toast the almonds
Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until colored. Remove from the pan.
6. Plate your dish
Serve the korma with the rice. Garnish with almonds, cilantro and lime juice to taste. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
398mlChickpeas
0.75unitCauliflower
150unitCoconut Milk
1unitVegetable Broth Cube(s)
140gBrown Rice
1unitGinger
1unitYellow Onion(s)
0.5unitCilantro
30gSlivered Almonds
30mlTomato Paste
Spice Mix (Cumin Powder,Cinnamon Powder,Coriander Powder,Chili Flakes)
0.5unitLime
What you need
763 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
107g
36%
fat
30g
46%
cholesterol
0mg
fiber
18g
72%
protein
25g
saturated
16g
80%
sodium
379mg
16%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg