Servings: Makes 6 servings

Ingredients

• 1 medium head of cauliflower
• 1 can (15 ounce) of chickpeas
• 2 Tbsp curry powder
• 1 medium white or yellow onion
• 1 clove garlic
• 1 tsp grated ginger
• 4 cups (1 litre) vegetable stock – no salt added
• ¼ cup canned coconut milk (Tip: freeze rest of can in ice cube trays or reusable container for next time)
• 2 Tbsp Cilantro – chopped
• 1.5 cups (uncooked) of white rice

Directions

1. Cook the rice in a rice cooker or stovetop using preferred method (example: in small pot add rice to 3 cups water bring to boil, leave on low heat with lid on for 20 minutes. Fluff with fork).
2. Chop the onion and garlic.
3. Chop the cauliflower or break into small florets.
4. Heat pot over medium heat. Add oil once pot is warm, and add the onions. Sautee for 3-5 minutes.
5. Add curry powder and ginger – stir for 1 minute.
6. Add the cauliflower florets and veggie stock. Bring to a boil and let simmer for 10 minutes.
7. Rinse and drain the chickpeas – add to pot and bring back to a boil for five minutes or until cauliflower is tender.
8. Stir in the coconut milk, remove from heat.
9. Serve over rice and top with cilantro. Optional: serve with naan bread and butter.

Nutritional Facts (per 1 serving)

Calories: 381       
Carbohydrate: 64 g   
Fibre: 8 g
Fat: 9 g                                  
Potassium: 576 mg
Protein: 11 g                             
Sodium: 444 mg                                             
Phosphorus: 180 mg

Recipe adapted from My Heart Beets.

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