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
jalapenos, seeds removed and chopped
ginger, peeled and grated
28 oz can
chickpeas, strained and rinsed
28 oz can
canned coconut milk
raw cauliflower rice
salt and pepper
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.