Cauliflower and chickpea korma

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Ingredients

Adjust Servings:
8 dl water
50 g cold-water soluble starch
1 l oat cooking cream 15% gluten free
50 g rapeseed oil
50 g unsweetened lemon juice
40 g vegetable bouillon powder (no gluten or cellery)
30 g ginger paste
20 g sugar
3 g curry powder
3 g crushed black pepper
2 g turmeric
2 g cardamom
2 g ground coriander
10 g iodised salt
1200 g chickpeas canned
1000 g cauliflower frozen
500 g diced potatoes cooked
200 g diced onions

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
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Cauliflower and chickpea korma

Ingredients

Directions

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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.

Cold preparation instructions

Measure all the ingredients and set aside. Rinse and drain the chickpeas. Mix the Cold-water soluble starch with the water, whisking vigorously. Mix in the oat cooking cream and seasonings. Add the onions, chickpeas, potatoes and cauliflower. Heat in the oven under a lid using the combination function (50 % steam) at 140°C, stirring occasionally, until the temperature of the food reaches +80°C.

Serve with pearl barley.

During cold preparation, the temperature of the food before heating must stay under +6°C.


The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.

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Chickpea Tikka Masala
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Lentil and sweet potato stew
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Chickpea Tikka Masala
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Lentil and sweet potato stew