Butter Chickpea Curry with Cauliflower Rice
Butter chickpea curry with cauliflower rice is a fragrant vegetarian main course where tinned chickpeas simmer in a velvety tomato and cream sauce spiced with garam masala. The Thermomix TM7 chops the onions, garlic and ginger, grinds the spices and stirs the curry hands-free, while cauliflower pulses into light, grain-free rice in seconds.
About this recipe
Butter Chickpea Curry with Cauliflower Rice Thermomix TM7 brings a beloved Indian-inspired comfort meal to your all-in-one kitchen machine with minimal effort. Searching for a quick weeknight dinner that still feels indulgent? This recipe answers that need: tinned chickpeas simmer in a golden sauce built from onions, garlic and fresh root ginger, enriched with butter and double cream, then lifted by garam masala ground to release its full aroma. The genius twist is the cauliflower rice: florets blitzed in the mixing bowl into fine, fluffy grains that soak up the sauce while keeping the meal light and gluten-free. Because the TM7 handles the chopping, grinding and hands-free stirring, you only need to open tins and weigh ingredients directly into the bowl. Serve it as a vegetarian main course for family dinners or casual entertaining, garnished with fresh coriander and an extra spoonful of cream.
Preparation tips
- Rinse the tinned chickpeas thoroughly before adding them; this removes the starchy liquid and lets the garam masala and tomato sauce cling to every pea for a cleaner, more aromatic curry.
- For a thicker sauce, drain a spoonful of the chopped tomatoes through the simmering basket before adding them, or let the curry rest with the lid on for a few minutes so the double cream folds in more slowly.
- Cut the cauliflower into even florets before pulsing; uniform pieces blitz into consistent rice-like grains, and stopping early keeps some texture rather than a purée. Coriander on top finishes it beautifully.
Recipe variations
- Make it lactose-free by replacing the unsalted butter with a plant-based block margarine and the double cream with coconut cream; the coconut pairs wonderfully with garam masala and keeps the sauce just as silky.
- For a festive version, add a handful of baby spinach and toasted flaked almonds in the final step, plus a pinch of chilli flakes, and serve with warm naan for a richer weekend spread alongside the cauliflower rice.
Thermomix TM7 Benefits
- The TM7 grinds the garam masala fresh in seconds, releasing deeper aroma than pre-ground spice for a more fragrant chickpea curry. [Multi-Function]
- Chopping onions, garlic and fresh root ginger in the mixing bowl gives an even, fine base for the butter sauce without tears or a cutting board. [Multi-Function]
- Precise heating lets the tomatoes and chickpeas simmer gently while automatic stirring prevents the cream sauce from catching on the bowl. [Precision Control]
- Weighing the butter and double cream straight into the bowl saves dirtying kitchen scales and keeps the curry sauce perfectly balanced. [Built-in Scale]
- Pulsing cauliflower florets quickly produces uniform, fluffy grains, turning a whole head into low-carb rice faster than a box grater. [Time Savings]
Ingredients
- cauliflower
- onions
- garlic cloves
- fresh root ginger
- garam masala
- unsalted butter
- tinned chickpeas
- tinned chopped tomatoes
- double cream
- sugar