Cauliflower ChickPea Plant-Based Vegan Curry

Cauliflower ChickPea Plant-Based Vegan Curry

Recipe PDFDownload

2 Serving,30 Minutes

Ingredients

1. ½ cup Basmati Rice(uncooked)

2. 1 ½ tsp Coconut Oil

3. 2 Garlic Cloves (small, minced)

4. 1 ½ tsp Ginger powder

5. 2 ¼ tsp Curry Powder

6. ¼ tsp Red Pepper Flakes (optional)

7. Sea Salt (to taste)

8. ⅛ tsp Black Pepper

9. 1 cup unsweetened Coconut Milk (canned)

10. ½ cup Organic Vegetable Broth

11. ½ cup Carrot (peeled, sliced)

12. 1 cup Chickpeas (cooked, drained and rinsed)

13. 1 cup Cauliflower (chopped into small florets)

Preparation

1. Cook the brown rice according to package instructions. When done, remove the lid, drain any access water, fluff with a fork, and set aside.

2. While the rice is cooking, heat the coconut oil in a saucepan over medium heat.

3. 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.

4. 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.

5. Add the rice to a bowl, add the chickpea curry and garnish with cilantro.

6. Enjoy!

Notes

Leftovers

Store in an airtight container in the fridge for up to 24 hours.

Eat well. Feel good. Be happy.

💚 Melissa

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