This recipe came about because the boy had mistaken cauliflower for the brussel sprouts I had written down on the grocery list… yeah don’t ask! Anyhoe, this left me with a cauliflower without a purpose, so I decided to wing it with some other pantry items: curry, chickpeas & rice. It became a very flavorful and tad spicy curry, which is very adjustable to individual taste. It also requires simple ingredients and no special cooking techniques. Enjoy!
* 350 g cauliflower, cut into very small roses * 1 can (~240g) cooked chickpeas * 150 g uncooked brown rice (or basmati, yellow, etc)
* 3 small hands raisins * 2 T yellow curry paste
* 350 ml soymilk or coconut milk * 1 T curry powder (I used Garam Masala) * 1 T oil (I used peanut) * 1 T balsamic vinegar * Salt & garlic powder * Optional: roasted peanuts for garnish
Preheat your oven to 200C (375C). Drain and rinse the chickpeas, lay out on a baking sheet/oven dish and pat dry. Cover with 1 T oil, 1 T balsamic, garlic powder and salt, and make sure for even coating. Place in the oven for about 40 minutes (this can vary per oven), turning about every 15 minutes.
While the chickpeas are baking, cook your rice, usually this takes twenty minutes. Take the chickpeas out of the oven and place the cauliflower roses in the oven for 5-10 minutes to soften them.
Now, preferably in a large wok, heat two T yellow curry paste with the milk and add one T curry powder. After one minute, add cauliflower and stirfry. When cauliflower is fully covered in curry sauce and softened up a bit, add chickpeas, raisins and rice, and stirfry until all is well coated and most of the liquid absorbed.
Served as lunch the next day with some extra rice and added peanuts.Crispy chickpeas are a great & simple high-protein snack that you’ve got to try!Yellow curry paste is available at AH and most tokos!Love,Sabine