What are the main ingredients in Vegan Chickpea Buttah Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Vegan Chickpea Buttah Masala?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Vegan Chickpea Buttah Masala?

CHECK THOSE CHICKPEAS!: Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! OVEN-GRILLED VEGGIES: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl, drizzle with oil, and season. Toss to coat and set aside. A BOUNTY OF RICE: Rinse the rice and place in a pot with ½ of the stock. Submerge in 500ml of water and stir through. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff with a fork. MEANWHILE...: When the butternut has been in for about 10 minutes, remove from the oven and give it a shift. Add in the cauliflower pieces and return to the oven for the remaining time. On completion, the cauliflower should be starting to char and the butternut should be cooked through. Boil the kettle. Dilute the remaining stock with 80ml of boiling water and set aside. In a small bowl, mix together ½ of the coconut cream, ½ of the chopped coriander, and some seasoning. Set aside for serving. LET’S GET SPICY: When the chickpeas are crispy, mix in the grated garlic and ginger. Then, add the sliced chilli and the curry paste, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. If needed, add a little more oil to prevent it from catching. Pour in the cooked chopped tomato, the remaining coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Allow to cook for 10-12 minutes until reduced to a curry-like consistency, stirring occasionally. In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat on completion. Just before serving, mix in the roast vegetables until coated. AS TASTY AS CAN BE: Pile up the nutty brown rice and spoon over the loaded curry. Cover in drizzles of coriander coconut cream and garnish with the remaining coriander. If you’d like, sprinkle over any remaining chilli! Yum…

What should be prepared from my kitchen to make Vegan Chickpea Buttah Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Vegan Chickpea Buttah Masala

Name: Vegan Chickpea Buttah Masala
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Experience first class comfort with this dairy-free, gluten-free “butter” chickpea curry: a thick, creamy sauce swirled with roast butternut and cauliflower, wilted spinach, coriander, and brown rice. Flavourful and currylicious! Who needs chicken?

Vegan Chickpea Buttah Masala

with a coconut cream and tomato base, roast veg & spinach

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Butternut Chunks & Cauliflower Florets
Chickpeas
Coconut Cream
Cooked Chopped Tomato
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Spice & All Things Nice Curry Paste
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

OVEN-GRILLED VEGGIES
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl, drizzle with oil, and season. Toss to coat and set aside.
A BOUNTY OF RICE
Rinse the rice and place in a pot with ½ of the stock. Submerge in 300ml of water and stir through. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff with a fork.
CHECK THOSE CHICKPEAS!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
MEANWHILE...
When the butternut has been in for about 10 minutes, remove from the oven and give it a shift. Add in the cauliflower pieces and return to the oven for the remaining time. On completion, the cauliflower should be starting to char and the butternut should be cooked through. Boil the kettle. Dilute the remaining stock with 50ml of boiling water and set aside. In a small bowl, mix together ½ of the coconut cream, ½ of the chopped coriander, and some seasoning. Set aside for serving.
LET’S GET SPICY
When the chickpeas are crispy, mix in the grated garlic and ginger. Then, add the sliced chilli and the curry paste, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. If needed, add a little more oil to prevent it from catching. Pour in the cooked chopped tomato, the remaining coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Allow to cook for 10-12 minutes until reduced to a curry-like consistency, stirring occasionally. In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat on completion. Just before serving, mix in the roast vegetables until coated.
AS TASTY AS CAN BE
Pile up the nutty brown rice and spoon over the loaded curry. Cover in drizzles of coriander coconut cream and garnish with the remaining coriander. If you’d like, sprinkle over any remaining chilli! Yum…

Butternut Chunks & Cauliflower Florets - 150g
Brown Basmati Rice - 100ml
Vegetable Stock - 10ml
Chickpeas - 120g
Coconut Cream - 100ml
Fresh Coriander - 4g
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 15ml
Cooked Chopped Tomato - 100g
Spinach - 50g

Download the Recipe

Serves 2

OVEN-GRILLED VEGGIES
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl, drizzle with oil, and season. Toss to coat and set aside.
A BOUNTY OF RICE
Rinse the rice and place in a pot with ½ of the stock. Submerge in 500ml of water and stir through. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff with a fork.
CHECK THOSE CHICKPEAS!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
MEANWHILE...
When the butternut has been in for about 10 minutes, remove from the oven and give it a shift. Add in the cauliflower pieces and return to the oven for the remaining time. On completion, the cauliflower should be starting to char and the butternut should be cooked through. Boil the kettle. Dilute the remaining stock with 80ml of boiling water and set aside. In a small bowl, mix together ½ of the coconut cream, ½ of the chopped coriander, and some seasoning. Set aside for serving.
LET’S GET SPICY
When the chickpeas are crispy, mix in the grated garlic and ginger. Then, add the sliced chilli and the curry paste, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. If needed, add a little more oil to prevent it from catching. Pour in the cooked chopped tomato, the remaining coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Allow to cook for 10-12 minutes until reduced to a curry-like consistency, stirring occasionally. In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat on completion. Just before serving, mix in the roast vegetables until coated.
AS TASTY AS CAN BE
Pile up the nutty brown rice and spoon over the loaded curry. Cover in drizzles of coriander coconut cream and garnish with the remaining coriander. If you’d like, sprinkle over any remaining chilli! Yum…

Butternut Chunks & Cauliflower Florets - 300g
Brown Basmati Rice - 200ml
Vegetable Stock - 20ml
Chickpeas - 240g
Coconut Cream - 200ml
Fresh Coriander - 8g
Garlic Cloves - 2
Fresh Ginger - 20g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 30ml
Cooked Chopped Tomato - 200g
Spinach - 100g

Download the Recipe

Serves 3

OVEN-GRILLED VEGGIES
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the cauliflower pieces in a bowl, drizzle with oil, and season. Toss to coat and set aside.
A BOUNTY OF RICE
Rinse the rice and place in a pot with ½ of the stock. Submerge in 700ml of water and stir through. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff with a fork.
CHECK THOSE CHICKPEAS!
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-18 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
MEANWHILE...
When the butternut has been in for about 15 minutes, give it a shift and return to the oven. Pop in the cauliflower and roast for the remaining time. On completion, the cauliflower should be starting to char and the butternut should be cooked through. Boil the kettle. Dilute the remaining stock with 105ml of boiling water and set aside. In a small bowl, mix together ½ of the coconut cream, ½ of the chopped coriander, and some seasoning. Set aside for serving.
LET’S GET SPICY
When the chickpeas are crispy, mix in the grated garlic and ginger. Then, add the sliced chilli and the curry paste, both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. If needed, add a little more oil to prevent it from catching. Pour in the cooked chopped tomato, the remaining coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Allow to cook for 12-15 minutes until reduced to a curry-like consistency, stirring occasionally. In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat on completion. Just before serving, mix in the roast vegetables until coated.
AS TASTY AS CAN BE
Pile up the nutty brown rice and spoon over the loaded curry. Cover in drizzles of coriander coconut cream and garnish with the remaining coriander. If you’d like, sprinkle over any remaining chilli! Yum…

Butternut Chunks & Cauliflower Florets - 450g
Brown Basmati Rice - 300ml
Vegetable Stock - 30ml
Chickpeas - 360g
Coconut Cream - 300ml
Fresh Coriander - 12g
Garlic Cloves - 3
Fresh Ginger - 30g
Fresh Chilli - 2
Spice & All Things Nice Curry Paste - 45ml
Cooked Chopped Tomato - 300g
Spinach - 150g

Download the Recipe

Serves 4

OVEN-GRILLED VEGGIES
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the cauliflower pieces on a second roasting tray, drizzle with oil, and season. Toss to coat and set aside.
A BOUNTY OF RICE
Rinse the rice and place in a pot with ½ of the stock. Submerge in 800ml of water and stir through. Pop on a lid and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff with a fork.
CHECK THOSE CHICKPEAS!
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
MEANWHILE...
When the butternut has been in for about 15 minutes, give it a shift and return to the oven. Pop in the cauliflower and roast for the remaining time. On completion, the cauliflower should be starting to char and the butternut should be cooked through. Boil the kettle. Dilute the remaining stock with 160ml of boiling water and set aside. In a bowl, mix together ½ of the coconut cream, ½ of the chopped coriander, and some seasoning. Set aside for serving.
LET’S GET SPICY
When the chickpeas are crispy, mix in the grated garlic and ginger. Then, add the sliced chilli and the curry paste, both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. If needed, add a little more oil to prevent it from catching. Pour in the cooked chopped tomato, the remaining coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Allow to cook for 12-15 minutes until reduced to a curry-like consistency, stirring occasionally. In the final 2 minutes, stir through the shredded spinach until wilted. Remove from the heat on completion. Just before serving, mix in the roast vegetables until coated.
AS TASTY AS CAN BE
Pile up the nutty brown rice and spoon over the loaded curry. Cover in drizzles of coriander coconut cream and garnish with the remaining coriander. If you’d like, sprinkle over any remaining chilli! Yum…