This curry dish is full of flavour, especially if you like a bit of spice, and it’s so healthy. I seasoned the cauliflower and chickpeas with curry, paprika, and onion powder, and I added in grape tomatoes for extra flavour. I also added in the chickpeas for protein, since I’m always looking for ways to add protein to my meals. Enjoy!
Ingredients
1 medium cauliflower -cut into medium pieces
Extra virgin olive oil -enough to coat the cauliflower
Salt and black pepper
Uncooked rice
1/2 tbsp extra virgin olive oil
1 garlic clove -finely grated
1 cup diced grape tomatoes
1 (540 ml) can chickpeas -drain the liquid and rinse
1/4 cup water
2-3 tsp curry powder -depending on your taste
1 tsp paprika
1 tsp onion powder
Salt and black pepper to taste
Finely chopped fresh parsley
Directions
- Pre-heat the oven to 375 degrees F.
- Line a large cookie sheet with parchment paper.
- Spread out the cauliflower on the cookie sheet and drizzle oil on top. Sprinkle on some salt and pepper. Mix well.
- Drizzle on some more oil if needed so the cauliflower is lightly coated with oil.
- Roast for 20 minutes, mixing the cauliflower every 5 minutes.
- Remove from the oven.
- Make the rice as per the directions.
- As the rice cooks, make the curried cauliflower and chickpeas.
- Put the oil in a medium size pan and add in the garlic. Heat on medium. Cook for a few minutes.
- Add in the tomatoes and cook for a few minutes.
- Add in the cauliflower, chickpeas, water, curry, paprika, onion powder, salt, and black pepper. Mix well.
- Reduce the heat a little and mix often.
- Add in a little more water when needed to ensure there’s always a little sauce.
- When the rice is almost done, add the parsley to the curried cauliflower and chickpeas. Mix well.
- Serve with naan bread or pita.
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