Chickpea Curry with Cauliflower Rice

Simple and tasty vegetarian curry with chickpeas served on a bed of fresh cauliflower rice.

chickpea-curry-with-cauliflower-rice

Ingredients :

  • Curry:
  • 1 Tbsp coconut oil
  • 2 leeks, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, freshly grated
  • 2 Tbsp red curry paste
  • 8 oz light coconut milk
  • 1 1/2 cups cooked chickpeas (canned chickpeas that have been rinsed and drained are fine)
  • 3 Tbsp cilantro, chopped
  • Rice:
  • 1 medium head cauliflower (about 1 1/2 lbs)

Directions :

  1. To make the rice:
  2. Preheat the oven to 425 degrees F.
  3. Core the cauliflower and cut the head into evenly sized pieces (don’t need to be too small, about 1 or 2 inches is fine).
  4. Place the cauliflower in a food processor. Pulse the cauliflower until it is evenly chopped and looks like rice.
  5. Spread the “rice” onto a baking sheet. Even it out so it isn’t crowded.
  6. Bake for 15 minutes, stirring once.
  7. Meanwhile, prepare the curry.
  8. In a large skillet, heat the coconut oil.
  9. Stir fry the leeks, peppers, salt and pepper.
  10. Cook the vegetables for about 5 minutes, or until they begin to soften.
  11. Add the garlic, ginger and curry paste. Stir until the vegetables are coated. Cook for 5 additional minutes.
  12. Add the coconut milk.
  13. Bring the mixture to a boil, then reduce heat and cook, covered, for 5 minutes on low.
  14. Add the chickpeas and cilantro and cook for 5 minutes.
  15. Serve the cauliflower rice topped with the chickpea curry.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 4

Calories: 256

Fat: 10

Protein: 8

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups (1 cup cauliflower rice & 1/2 cup chickpea curry)
Each serving = 7 Points +
PER SERVING: 256 calories; 10g fat; 37g carbohydrates; 8g protein; 7g fiber

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