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Cauliflower curry with chickpeas and rice

Cuisine Main Entree
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4 servings

Ingredients

  • One head of cauliflower broken up into small pieces
  • 3 tbsp of good olive oil
  • 3-4 shallots
  • 1/2 cup of garbanzo beans
  • 1/2 cup of cashews
  • 1 carrot grated
  • 2 tbsp of curry powder
  • 1 tsp of turmeric
  • 1 cup of coconut milk
  • 2 limes
  • 1/4 cup of currants
  • 3 green onions
  • 2-3 sprigs of mint julienned (thin slices)
  • 1 1/2 cups of already prepared basmati rice
  • Salt/peper to taste

Instructions

  • In a saute pan, over medium heat, add 3 tbsp of olive oil. Add cauliflower pieces and shallots. Cook until nicely browned, about 5 minutes. Season with salt/pepper.
  • Add garbanzo beans, cashews, grated carrot and spices. Toast for 30 seconds
  • Add coconut milk, and the juice/zest of one lime. Stir and continue to cook for another minute to incorporate.
  • Add currants, green onions, and mint. Stir to make sure all ingredients are incorporated.
  • Spread prepared rice on top of curry mixture. Toss/stir to incorporate. Add additional lime juice, and any extra mint or green onions (depending on your taste level).
  • Season with salt and pepper.
  • Enjoy!