Cauliflower ChickPea Plant-Based Vegan Curry
2 Serving,30 Minutes
½ cup Basmati Rice(uncooked)
1 ½ tsp Coconut Oil
2 Garlic Cloves (small, minced)
1 ½ tsp Ginger powder
2 ¼ tsp Curry Powder
¼ tsp Red Pepper Flakes (optional)
Sea Salt (to taste)
⅛ tsp Black Pepper
1 cup unsweetened Coconut Milk (canned)
½ cup Organic Vegetable Broth
½ cup Carrot (peeled, sliced)
1 cup Chickpeas (cooked, drained and rinsed)
1 cup Cauliflower (chopped into small florets)
Cook the brown rice according to package instructions. When done, remove the lid, drain any access water, fluff with a fork, and set aside.
While the rice is cooking, heat the coconut oil in a saucepan over medium heat.
Add the garlic, ginger, curry powder, red pepper flakes, salt, and pepper. Cook for 5 minutes while stirring occasionally. Add in the coconut milk and vegetable broth and stir until everything is well combined. Bring to a quick boil then reduce to a simmer.
Add the carrots, chickpeas, and cauliflower and stir well. Cover with a lid and let simmer for 8 to 10 minutes. Taste test and adjust seasoning as needed.
Add the rice to a bowl, add the chickpea curry and garnish with cilantro.
Store in an airtight container in the fridge for up to 24 hours.
Eat well. Feel good. Be happy.
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