Cauliflower curry with chickpeas and rice
Cuisine: Main Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
  • One head of cauliflower, broken up into small pieces
  • 3 tbsp of good olive oil
  • 3-4 shallots
  • ½ cup of garbanzo beans
  • ½ cup of cashews
  • 1 carrot, grated
  • 2 tbsp of curry powder
  • 1 tsp of turmeric
  • 1 cup of coconut milk
  • 2 limes
  • ¼ cup of currants
  • 3 green onions
  • 2-3 sprigs of mint, julienned (thin slices)
  • 1½ cups of already prepared basmati rice
  • Salt/peper to taste
  1. In a saute pan, over medium heat, add 3 tbsp of olive oil. Add cauliflower pieces and shallots. Cook until nicely browned, about 5 minutes. Season with salt/pepper.
  2. Add garbanzo beans, cashews, grated carrot and spices. Toast for 30 seconds
  3. Add coconut milk, and the juice/zest of one lime. Stir and continue to cook for another minute to incorporate.
  4. Add currants, green onions, and mint. Stir to make sure all ingredients are incorporated.
  5. Spread prepared rice on top of curry mixture. Toss/stir to incorporate. Add additional lime juice, and any extra mint or green onions (depending on your taste level).
  6. Season with salt and pepper.
  7. Enjoy!
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