I found a version of this recipe on Natural Gourmet Institute’s website. It calls for “riced” cauliflower which I like to use in this taco recipe and for my stuffed picadillo peppers. You just take cauliflower florets and toss them into the processor and let it go until the cauliflower is like rice. It takes a few seconds and it is a great way to add texture and flavor to a dish. In this case, it is curried coconut chickpeas.
This is one of those easy meals to put together with ingredients that are already cooked – chickpeas and roasted butternut squash. If you don’t feel like using butternut squash, you can always use sweet potato. Just as easy.
Makes 2 to 3 servings
1/2 small onion
1 carrot
1 cup riced cauliflower, about 1/4 head
2 tablespoons tomato paste
1 cup coconut milk
1/4 cup filtered water
1 teaspoon curry powder
1 cup cooked chickpeas
1/2 cup roasted butternut squash (or sweet potato)
1/2 cup frozen green peas, defrosted
Salt, a pinch
Rice, enough for 2 to 3 servings
Break the cauliflower into florets and place into the food processor. Process until it is completely grated. Defrost and cook the peas according to the package.
Get the rice going.
Dice the onion and sauté with oil or water until softening. Add the cauliflower and cook for a minute. Add the tomato paste and a pinch of salt. Stir it around the pan and let cook for a minute. Add the coconut milk, water, and curry powder and simmer on low until it thickens up a bit.
Add the butternut squash and chickpeas. Cook for a few minutes to heat through. Add the green peas and toss to coat with sauce.
Serve over rice. Enjoy!