Aloo gobi with chickpeas & basmati rice
A dinner for one: 570 kcal with 18 g of protein, 95 g of carbs and 16 g of fat, ready in 30 min.
- 30 min
- Dinner · 1 serving
- Indian
- 570 kcal
Nutrition per serving
570 kcalEnergy: 12% protein, 64% carbs, 24% fat
- 18 gProtein
- 95 gCarbs
- 16 gFat
Fiber 16 gSugar 14 gSodium 390 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Cauliflower¼ (200 g)
- Potato1 (120 g)
- Chickpeas, cooked80 g
- Onion½ (60 g)
- Tomato1 (100 g)
- Garlic2 cloves (6 g)
- Ginger8 g
- Sunflower oil1 tbsp
- Cumin½ tsp
- Turmeric½ tsp
- Garam masala½ tsp
- Chili powder½ tsp
- Basmati rice, dry30 g
- Cilantro5 g
Method
- Fry the cumin in the oil for 30 seconds, add the onion and cook for 5 minutes.
- Add the garlic, ginger, turmeric, garam masala and chili powder for 1 minute, then the grated tomato for 2 minutes.
- Add the cauliflower florets, potato cubes, chickpeas, salt and 100 ml water; cover and cook for 15 minutes, until tender.
- Meanwhile cook the rice in 60 ml salted water for 12 minutes and rest it for 5 minutes; scatter cilantro over the curry and serve.
Make ahead
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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