Name: Chickpea Curry with Cauliflower Rice
Ingredients: 1 large onion, diced; 5 jalapenos, seeds removed and chopped; 5 cloves garlic, grated; 2 inches ginger, peeled and grated; 1 teaspoon cumin; 1/4 teaspoon ground cloves; 1/4 teaspoon ground turmeric; 1 tablespoon curry powder; 1 28 oz can chickpeas, strained and rinsed; 1 28 oz can crushed tomatoes; 1/4 cup canned coconut milk; 3 cups raw cauliflower rice; cilantro; salt and pepper

Chickpea Curry with Cauliflower Rice

Curry 1/4 teaspoon ground turmeric 1 tablespoon curry powder1 28oz can chickpeas, strained and rinsed 1 28oz can crushed tomatoes 1/4 cup canned coconut milk 3 cups raw cauliflower rice cilantro salt and pepper

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Course: Dinner, Main Courses

Diet: , ,

Servings: servings

Ingredients

1 large onion, diced
5 jalapenos, seeds removed and chopped
5 cloves garlic, grated
2 inches ginger, peeled and grated
1 teaspoon cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric
1 tablespoon curry powder
1 28 oz can chickpeas, strained and rinsed
1 28 oz can crushed tomatoes
1/4 cup canned coconut milk
3 cups raw cauliflower rice
cilantro
salt and pepper

Instructions

In a medium pot, saute the onion and jalapeno on medium heat in some olive oil. About 10 minutes.
Add in the garlic and ginger and cook 2 minutes.
Add in the cumin, clove, turmeric, and curry powder and stir to combine.
Add in the chickpeas, tomato, and coconut milk and stir. Bring to a simmer, cover, and cook for about 15 minutes.
Meanwhile, in a hot pan with some oil, cook the cauliflower to lightly brown. Remove from heat.
Serve the chickpeas with cauliflower rice on the side and cilantro for garnish.

Chickpea Curry with Cauliflower Rice