By Sophia Kidger
JAMAICAN INSPIRED CHICKPEA CURRY 🌱
JAMAICAN INSPIRED CHICKPEA CURRY 🌱
if there’s one thing I wanna do in 2024, it’s learn more about caribbean cooking because, as much as I adore the food, my knowledge of how to cook it is lackinggggg
so here’s one of my old fave recipes inspired by the food I’m yet to master- what it lacks in authenticity, it makes up for in flavour x
Updated at: Tue, 23 Jan 2024 18:02:01 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
20
High
Nutrition per serving
Calories404.4 kcal (20%)
Total Fat26.9 g (38%)
Carbs42.6 g (16%)
Sugars8.2 g (9%)
Protein12.1 g (24%)
Sodium517.3 mg (26%)
Fiber12 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 x 240gchickpeas
tin
1 headcauliflower
chopped into bite size chunks
200mlcoconut milk
0.5onion
diced
2spring onions
sliced, greens reserved for garnish
3garlic cloves
minced
2 cmginger
grated
0.33scotch bonnet
finely chopped, adjust to taste
½ Tbsptomato paste
2 Tbspjamaican curry powder
1 tspallspice
aka pimento
1 tspdried thyme
rice
to serve
Instructions
Step 1
1. to start, preheat your oven to 200°C. add your cauliflower florets to a baking tray along with 1 tbsp jamaican curry powder, a drizzle of oil & salt. make sure everything’s coated evenly then roast for 20-25 minutes until tender & golden
Step 2
2. meanwhile, make the curry. fry the onion until it begins to soften then add the garlic, ginger & scotch bonnet & cook until fragrant
Step 3
Add the remaining curry powder along with the allspice and thyme and then toast off until aromatic. Stir in the tomato paste and then add the chickpeas and stir to coat.
Step 4
Stir in the coconut milk and a splash of water. Simmer until the flavours have combined.
Step 5
Serve topped with the roasted cauliflower. Add an extra drizzle of coconut milk ma shizzle and top with the spring greens.
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