Coconut curry over cauliflower rice!
Here's the recipe:
-A head of cauliflower finely chopped in a food processor. (Or you can just buy it already chopped)
- 1 cup of grape or cherry tomatoes.
- 1 cup of coconut milk.
- 1 tbsp of curry powder (I use the jamaican style from baida)
- 1/2 cup of chickpeas
- 1 zucchini chopped into bite sized pieces of your desire.
- a pinch of fresh cilantro for garnish.
-Roast tomatoes and zucchini on a baking pan on 400° for 10 minutes.
-Remove from oven and place to the side.
Then spread chickpeas on baking sheet lined with parchment paper and season with sea salt, cayenne, 1 tsp of curry, and ginger. -Place in oven on 400° for an additional 10 minutes.
-While that's in the oven lightly steam the cauliflower for about 5 mins. (I like a little crunch)
-Also place the tomatoes, curry powder, and coconut milk in the blender, and blend until smooth. -Transfer mixture into a pot and heat on medium low for about 5 minutes.
-Spoon the curry mixture over the cauliflower rice, top with the zucchini and chickpeas, and garnish with cilantro.