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The ingredients needed to prepare Cauliflower rice & chickpea tomato/curry sauce:
- Get Cauliflower rice
- Get 1 cauliflower
- Prepare Chickpea tomato/curry sauce
- Use 2 red onions, diced
- Provide 3 cloves, minced
- Take 5 cm ginger, grated
- Prepare 1 tsp chilli powder
- Provide 1 tsp cumin
- Get 1 tsp coriander
- Take 1 tsp paprika powder
- Provide 1 can chickpeas
- Prepare 1 tbsp curry power
- Take 2 bell peppers, chopped
- Use 400 ml diced tomatoes
- Prepare 400 ml coconut milk
- You need to taste Salt and pepper
Steps to make Cauliflower rice & chickpea tomato/curry sauce:
- Add the cauliflower in a food processor. Chop or grate if you don’t have a food processor. Heat some oil and cook for 15 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
- Toss in the curry powder, coriander, cumin, paprika and chilli if using. Stir and sauté for 30 seconds. - Add the bell peppers and cook for 5 minutes, stirring often.
- Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
- Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
- Serve with the cauliflower rice and enjoy!
You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you're aiming for little pieces the size of rice. First, cut your cauliflower into large florets. Place however many florets your food processor can hold and pulse until all of the cauliflower is small crumbs and looks like rice. Cauliflower rice is light and fluffy like rice, but a healthy alternative.
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