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Before you jump to Cauliflower rice & chickpea tomato/curry sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to cauliflower rice & chickpea tomato/curry sauce recipe. You can cook cauliflower rice & chickpea tomato/curry sauce using 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Cauliflower rice & chickpea tomato/curry sauce:
- Get Cauliflower rice
- Provide 1 cauliflower
- Provide Chickpea tomato/curry sauce
- Take 2 red onions, diced
- Take 3 cloves, minced
- Get 5 cm ginger, grated
- Take 1 tsp chilli powder
- Use 1 tsp cumin
- You need 1 tsp coriander
- Provide 1 tsp paprika powder
- Use 1 can chickpeas
- Provide 1 tbsp curry power
- Provide 2 bell peppers, chopped
- Get 400 ml diced tomatoes
- Prepare 400 ml coconut milk
- Use to taste Salt and pepper
Steps to make Cauliflower rice & chickpea tomato/curry sauce:
- 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.
- 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.
- 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.
- Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
- Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
- Serve with the cauliflower rice and enjoy!
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