Ingredients
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50 g rapeseed oil
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200 g diced onions
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3 g curry powder
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3 g crushed black pepper
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2 g turmeric
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2 g cardamom
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2 g ground coriander
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1200 g chickpeascanned
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1000 g cauliflowerfrozen
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500 g diced potatoescoooked
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8 dl water
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50 g unsweetened lemon juice
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g ginger paste
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30 g crushed garlic
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20 g sugar
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10 g iodised salt
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50 g corn starch
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1 l oat cooking cream 15% gluten free
Directions
Portion size: 225 grams
Yield from 20 portion recipe: 4.500 kg
Vegan
Allergens: fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (sauce 225 g and barley 195 g): 0.2 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Heat the oil in a pot and saute the onions and dry spices for a few minutes. Rinse and drain the chickpeas. Add all the other ingredients except the oat cooking cream and cornstarch and simmer on low heat for approximately 15 minutes. Add the oat cooking cream as well as the cornstarch dissolved in a splash of water. Bring to a boil. Taste to check the flavour.
Serve with pearl barley.
TIP! Use fresh cauliflower if it’s in season.
Does your kitchen use the cold preparation method? The cold preparation recipe for the cauliflower and chickpea korma can be found here.
