eCook Meal
CRISPY CHICKPEA MASALA
with charred cauliflower & poppadoms
People of the world, spice up your life! Have we got a vegan curry extravaganza for you: spicy, tomato-based sauce, richly infused with fresh chilli and garlic and served with minty, dairy-free raita.
Serving guide
Choose your portion size.
ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the Cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 100ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and half of the chopped Chilli (both to taste). Set aside the remaining chilli for another meal. Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 5-10 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy Chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!
ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the Cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped Chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy Chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!
ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces and drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the Cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped Chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy Chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!
ROAST VEGGIES
Preheat the oven to 200°C. Spread out the cauliflower pieces on one roasting tray and the drained Chickpeas on another. Coat both in oil and seasoning. Roast in the hot oven for 35-40 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway.
DAIRY-FREE RAITA
Boil the kettle. Grate the Cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 200ml of boiling water.
MAKE THE MASALA
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped Chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 12-15 minutes until thickened, stirring occasionally.
POP ON THOSE POPPADOMS
Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the Poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
FINAL TOUCH!
When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy Chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity.
GET STUCK IN!
Dish up a bowl of the chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R248.07
for 4 servings · R62.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Fresh Mint needs 20 gFresh Mint 20 g 20 g at R14.99 · 100% of packR14.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Cashew Nut Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CRISPY CHICKPEA MASALA?
The preparation time for CRISPY CHICKPEA MASALA with charred cauliflower & poppadoms is between 15 and 20 minutes.
What is the total time required to make CRISPY CHICKPEA MASALA with charred cauliflower & poppadoms?
The total time required to make CRISPY CHICKPEA MASALA with charred cauliflower & poppadoms is between 35 and 45 minutes.
How many servings does CRISPY CHICKPEA MASALA provide?
4 servings
What are the main ingredients in CRISPY CHICKPEA MASALA?
Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Chilli, Cucumber, Fresh Mint, Garlic, NOMU Indian Rub, Onion, Poppadom, Tomato, Vegetable Stock
What is the nutritional information of CRISPY CHICKPEA MASALA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CRISPY CHICKPEA MASALA?
GET STUCK IN!: Dish up a bowl of the chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining chopped mint and serve with the golden poppadoms and dairy-free raita on the side. Wonderful work, Chef! MAKE THE MASALA: Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Mix in the Indian Rub and the chopped chilli (both to taste). Add the grated garlic and fry for another minute. Stir in the cooked chopped tomatoes and diluted vegetable stock. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. ROAST VEGGIES: Preheat the oven to 200°C. Spread out the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the cauliflower is charred, shifting halfway. DAIRY-FREE RAITA: Boil the kettle. Grate the cucumber and place it between some paper towel to soak up excess liquid. Combine the cashew nut yoghurt, the grated cucumber, and three-quarters of the chopped mint in a bowl. Season to taste and set aside for serving. Dilute the vegetable stock with 150ml of boiling water. FINAL TOUCH!: When the curry sauce has 2 minutes to go, add the roast cauliflower and half of the crispy chickpeas. Simmer for another 1-2 minutes. Season to taste and add a sweetener of choice to balance any acidity. POP ON THOSE POPPADOMS: Place a clean pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
What should be prepared from my kitchen to make CRISPY CHICKPEA MASALA?
Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Chilli, Cucumber, Fresh Mint, Garlic, NOMU Indian Rub, Onion, Poppadom, Tomato, Vegetable Stock
How many calories does CRISPY CHICKPEA MASALA have?
calories
How much fat content does CRISPY CHICKPEA MASALA have?
grams