Cauliflower rice & chickpea tomato/curry sauce

Name: Cauliflower rice & chickpea tomato/curry sauce
Yield: 4 people
Cuisine: British
Ingredients: 1 cauliflower; 2 red onions, diced; 3 cloves, minced; 5 cm ginger, grated; 1 tsp chilli powder; 1 tsp cumin; 1 tsp coriander; 1 tsp paprika powder; 1 can chickpeas; 1 tbsp curry power; 2 bell peppers, chopped; 400 ml diced tomatoes; 400 ml coconut milk; to taste Salt and pepper

Caitlin @caitlinstruyve

Belgium

#newcookschallenge

Caitlin @caitlinstruyve

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Ingredients

4 people

Cauliflower rice
1cauliflower
Chickpea tomato/curry sauce
2red onions, diced
3cloves, minced
5 cmginger, grated
1 tspchilli powder
1 tspcumin
1 tspcoriander
1 tsppaprika powder
1 canchickpeas
1 tbspcurry power
2bell peppers, chopped
400 mldiced tomatoes
400 mlcoconut milk
to tasteSalt and pepper

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Steps

1

Add the cauliflower in a food processor. Chop or grate if you don’t have a food processor. Heat some oil and cook for 15 minutes.
2

Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
3

Toss in the curry powder, coriander, cumin, paprika and chilli if using. Stir and sauté for 30 seconds.
Add the bell peppers and cook for 5 minutes, stirring often.
4

Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
5

Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
6

Serve with the cauliflower rice and enjoy!