Vegan Curry With Chickpeas And Cauliflower
Method
Step 1:
To make the curry paste, pour the Simply Vegetable Oil into a pan, along with cinnamon, turmeric, cloves, cardamom pods (both green and black), peppercorns, salt, fenugreek, bay leaves and some sliced garlic. Place on the stove for two to three minutes on a low heat. Then, add the diced tomatoes and allow the mixture to simmer for 30 minutes to allow the flavours and the paste to intensify. Put a fine mesh cloth in a sieve and place the sauce inside to allow all excess moisture to be drained, leave to drain for up to 20 minutes. Put the paste into a spice grinder and grind until a medium to fine paste.
Discover our range of quality cooking oils an shortening products from Goodman Fielder, your trusted bulk oil supplier.
Step 2:
For the rice, add the Fortune® Biryani Special Basmati Rice into a pot with salt, green cardamon pods and water. Take the pot to the stove and allow it to boil. Once it has boiled, turn the heat down and cover it.
Explore Goodman Fielder Food Service’s selection of premium bulk rice.
Step 3:
In a pan, add the coconut oil, thinly sliced garlic, half a large onion (sliced finely), chilli, salt, coriander powder, garam masala and curry paste. Take it to the stove on a low heat for five minutes to allow the onion, garlic and chilli to soften.
Step 4:
Place the cut-up cauliflower and chickpeas into the pan with coconut cream and vegetable stock. Turn the heat up and allow this to boil for about 20 minutes because we want to reduce it down to form a thick sauce. Serve the curry with some steamed.
Want more?
Goodman Fielder is one of Australia’s leading suppliers of a variety plant-based wholesale products for restaurants, cafes and other hospitality venues. Discover the range today.
Interested in more vegan recipes? Check out this Carrot Cake With Vegan Cream Cheese Frosting to pair with this vegan curry. Otherwise, check out our complete vegan resource list to help decision making in the kitchen easier.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
If you want to work through pricing on a specific dish or menu, our team can help. Get in touch today.