Chickpea Coconut Curry with Cauliflower Rice

Ever since I began raw til’ 4 I’ve felt so much better avoiding starchy carbs, even after 5. Things like bread, noodles, and in this case rice, just haven’t appealed to me as much. I discovered cauliflower rice, which is basically just cauliflower shredded. On its own it is the furthest thing from rice, but when it is mixed with other flavours, especially dominant ones, and cooked it’s quite similar! I was impressed. This recipe is super easy- just 5 ingredients required!

 

Ingredients:
1 cup of cauliflower rice
1/2 can of chickpeas
1 small tomato
1 tbsp of curry powder
1/3 cup of coconut milk
optional: tbsp of nutritional yeast

1.First, saute the cauliflower rice in a pan.

2. Chop tomato into small chunks.

3. In a separate pan, add the rest of the ingredients. It will appear runny at first but will thicken as the coconut milk heats up and the veggies absorb it.

4. Simmer for about 5 minutes, until caulirice is soft and chickpea mix is thick.

5. Place into a bowl and serve hot.

 

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