Ingredients

Adjust Servings:

	50 g rapeseed oil
	200 g diced onions
	3 g curry powder
	3 g crushed black pepper
	2 g turmeric
	2 g cardamom
	2 g ground coriander

	1200 g chickpeas canned
	1000 g cauliflower frozen
	500 g diced potatoes coooked
	8 dl water
	50 g unsweetened lemon juice
	40 g vegetable bouillon powder (no gluten or cellery)
	30 g ginger paste
	30 g crushed garlic
	20 g sugar
	10 g iodised salt

	50 g corn starch
	1 l oat cooking cream 15% gluten free

Nutritional information

435,71 kJ / 104,14 kcal

Energy

4,87 g

Fat

0,91 g

Saturated fat

10,27 g

Carbohydrates

2,09 g

Fiber

3,31 g

Protein

0,69 g

Salt

Cauliflower and chickpea korma

Name: Cauliflower and chickpea korma
Yield: 20
Cuisine: Indian
Ingredients: rapeseed oil: 50 g; diced onions: 200 g; curry powder: 3 g; crushed black pepper: 3 g; turmeric: 2 g; cardamom: 2 g; ground coriander: 2 g; chickpeas: 1200 g; cauliflower: 1000 g; diced potatoes: 500 g; water: 8 dl; unsweetened lemon juice: 50 g; vegetable bouillon powder (no gluten or cellery): 40 g; ginger paste: 30 g; crushed garlic: 30 g; sugar: 20 g; iodised salt: 10 g; corn starch: 50 g; oat cooking cream 15% gluten free: 1 l

Ingredients

50 g rapeseed oil
200 g diced onions
3 g curry powder
3 g crushed black pepper
2 g turmeric
2 g cardamom
2 g ground coriander
1200 g chickpeas
canned
1000 g cauliflower
frozen
500 g diced potatoes
coooked
8 dl water
50 g unsweetened lemon juice
40 g vegetable bouillon powder (no gluten or cellery)
30 g ginger paste
30 g crushed garlic
20 g sugar
10 g iodised salt
50 g corn starch
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.