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Loaded Butter Chickpea Curry Roll

Loaded Butter Chickpea Curry Roll

0
64 Min
Intermediate

A delicious and vegetarian alternative for lunch or dinner. This recipe loads this comforting chickpea curry into an EPIC homemade 2-Ingredient dough, which is used to make a comforting and flavorful roll.

Ingredients

-
8 Servings
+

Here you can find more information about adjusted portion sizes 8 here

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15 grams
Butter, Without Salt
60 grams
Onions, Raw
15 grams
Garlic, Raw
10 grams
Spices, Curry Powder
5 grams
Spices, Ginger, Ground
5 grams
Spices, cumin seed
5 grams
Salt, Table
410 grams
Tomato Paste
5 grams
NESTLÉ Cremora Original
400 grams
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
300 grams
Wheat flour, whole-grain
150 grams
Yogurt, Greek, plain, nonfat
150 grams
Cheese, cheddar, reduced fat
30 grams
Butter, Without Salt
15 grams
Garlic, Raw
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Instructions

64 Minutes
Step 1
6 Min
Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring. Loaded Butter Chickpea Curry Roll
STEP 2
12 Min
Whisk the Nestlé CREMORA Original with 1 cup of water until it is fully incorporate. Pour into the curry, along with the tomato purée. Simmer for 10 minutes. Loaded Butter Chickpea Curry Roll
STEP 3
11 Min
Add the chickpeas. Simmer for further 10 minutes. Remove from the heat. Loaded Butter Chickpea Curry Roll
STEP 4
11 Min
Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough. Loaded Butter Chickpea Curry Roll
STEP 5
1 Min
Preheat the oven to 200°C and grease a large cake tin. Loaded Butter Chickpea Curry Roll
STEP 6
2 Min
Roll the dough out into a long rectangle. Spread the butter chickpea curry over the surface of the dough, leaving a small strip of dough on all 4 sides empty. Scatter the grated cheese over the curry. Loaded Butter Chickpea Curry Roll
STEP 7
2 Min
Starting on one side, roll the dough to make a long sausage shape with the filling inside. Starting from one end of the dough sausage, curl the roll in to form a spiral and transfer to the greased cake tin. Loaded Butter Chickpea Curry Roll
STEP 8
15 Min
Bake in the oven for 15 min, or until the dough is golden and crisp. Remove from the oven. Loaded Butter Chickpea Curry Roll
STEP 9
2 Min
Combine the melted butter with the garlic and brush over the surface of the curry roll. Loaded Butter Chickpea Curry Roll
STEP 10
2 Min
Slice to serve and garnish each slice with a dollop of plain yoghurt, some tomato and onion sambal and fresh coriander and ENJOY! Loaded Butter Chickpea Curry Roll
Loaded Butter Chickpea Curry Roll

Step 1 of 10

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Ingredients: Butter, Without Salt, Onions, Raw, Garlic, Raw, Spices, Curry Powder, Spices, cumin seed, Spices, Ginger, Ground, Salt, Table

Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring.

Loaded Butter Chickpea Curry Roll

STEP 2 of 10

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Ingredients: NESTLÉ Cremora Original, Spices, Curry Powder

Whisk the Nestlé CREMORA Original with 1 cup of water until it is fully incorporate. Pour into the curry, along with the tomato purée. Simmer for 10 minutes.

Loaded Butter Chickpea Curry Roll

STEP 3 of 10

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Add the chickpeas. Simmer for further 10 minutes. Remove from the heat.

Loaded Butter Chickpea Curry Roll

STEP 4 of 10

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Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough.

Loaded Butter Chickpea Curry Roll

STEP 5 of 10

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Preheat the oven to 200°C and grease a large cake tin.

Loaded Butter Chickpea Curry Roll

STEP 6 of 10

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Roll the dough out into a long rectangle. Spread the butter chickpea curry over the surface of the dough, leaving a small strip of dough on all 4 sides empty. Scatter the grated cheese over the curry.

Loaded Butter Chickpea Curry Roll

STEP 7 of 10

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Starting on one side, roll the dough to make a long sausage shape with the filling inside. Starting from one end of the dough sausage, curl the roll in to form a spiral and transfer to the greased cake tin.

Loaded Butter Chickpea Curry Roll

STEP 8 of 10

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Bake in the oven for 15 min, or until the dough is golden and crisp. Remove from the oven.

Loaded Butter Chickpea Curry Roll

STEP 9 of 10

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Combine the melted butter with the garlic and brush over the surface of the curry roll.

Loaded Butter Chickpea Curry Roll

STEP 10 of 10

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Slice to serve and garnish each slice with a dollop of plain yoghurt, some tomato and onion sambal and fresh coriander and ENJOY!

Nutrients

Carbohydrates
51.18 g
Energy
411.34 kcal
Fats
11.47 g
Protein
17.88 g
Information per serving
Recipe PDF
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