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CHARGRILLED PIECES, VEGETABLE AND CHICKPEA CURRY

Chargrilled Pieces Vegetable and Chickpea Curry
Chargrilled Pieces Vegetable and Chickpea Curry
  • Preparation time
    30 min
  • Difficulty
    Intermediate
  • Number of servings
    10

These meat free pieces are the perfect addition to vegetarian curries, they absorb flavour beautifully and add plant-based protein! 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
Ingredients
  • 30ml vegetable oil
  • 250g onions, sliced
  • 50g garlic cloves, crushed
  • 10g coriander seeds
  • 12g cumin seeds
  • 6g fennel seeds
  • 3g ground turmeric
  • 6g chilli powder
  • 200ml BUITONI Pasta Sauce
  • 18ml CHEF Vegetable Liquid Concentrate
  • 600ml water
  • 150g MAGGI Coconut Milk Powder
  • 1kg butternut pumpkin, diced
  • 400g cauliflower, cut into florets
  • 450g capsicums, diced
  • 600g chickpeas, tinned, drained, rinsed
  • 500g peas, frozen
  • 1 bch coriander, chopped.
  • 30ml rice bran oil
  • 700g HARVEST GOURMET® Vegetarian
  • Chargrilled Pieces
Preparation
  • 1
    Heat the vegetable oil in a large saucepan, add the onions and cook for 15 minutes.
  • 2
    Add the garlic and cook for a further 2 minutes. Remove from heat.
  • 3
    In the meantime, place the coriander seeds, cumin seeds and fennel seeds into a frying pan and toast on a moderate heat for 2-3 minutes.
  • 4
    Place the whole spices into a mortar and pestle and pound them until fine.
  • 5
    Add the turmeric and chilli powder and add these to the onions. Cook the spices for 2-3 minutes until fragrant.
  • 6
    Add the BUITONI Pasta Sauce and mix the CHEF Vegetable Liquid Concentrate with the water and add.
  • 7
    Make the MAGGI Coconut Milk Powder to pack instructions and add.
  • 8
    Bring to boil, turn the heat down to simmer.
  • 9
    Add the pumpkin and capsicums, cook for 10 minutes.
  • 10
    Add the cauliflower and cook for a further 10 minutes.
  • 11
    Add chick peas and the frozen peas. Bring to boil.
  • 12
    Heat the oil and cook the for 3-4 minutes, add to the curry the HARVEST
  • 13
    GOURMET® Vegetarian Chargrilled Pieces.
  • 14
    Add the chopped coriander and serve with rice.

Use a red curry paste for a quick and easy dish

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