1. Prepare Protein

   Prepare chickpeas, set aside.

   • 850 g , drained and rinsed Tinned Chickpeas
2. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Garam Masala
   • 1/2 tsp Ground Cumin
   • 1 tsp Ground Turmeric
   • 1/2 tsp Chilli Flakes
   • 1/4 tsp Black Pepper
3. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger Root
   • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander
4. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yoghurt, cream, stock, peanut butter and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

   • 2 Tbsp Ghee
   • 4 Tbsp Tomato Purée
   • 125 g Plain Yogurt
   • 120 ml Heavy Cream
   • 240 ml Vegetable Stock
   • 1 Tbsp Smooth Peanut Butter
   • 1 pinch , or to taste Salt
5. Cauliflower Rice Creation

   Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme and garlic. Stir and cook for 4 minutes. Remove garlic and thyme.

   • 1 head , chopped Cauliflower
   • 2 , peeled Garlic Cloves
   • 2 Tbsp Ghee
   • 2 sprigs Fresh Thyme
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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By Innit Culinary Team