Cauliflower rice & chickpea tomato/curry sauce
Cauliflower rice & chickpea tomato/curry sauce

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cauliflower rice & chickpea tomato/curry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cauliflower rice & chickpea tomato/curry sauce is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Cauliflower rice & chickpea tomato/curry sauce is something that I’ve loved my whole life.

Low Prices on Cauliflower Rice Check Out Caulifower Rice. Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on High. If using from the freezer, microwave for four minutes on High, mixing the 'rice' half way through cooking. This method gives the rice a nice, neutral flavour, perfect for serving with a curry or tagine.

To begin with this recipe, we have to prepare a few components. You can cook cauliflower rice & chickpea tomato/curry sauce using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower rice & chickpea tomato/curry sauce:
  1. Get Cauliflower rice
  2. Get 1 cauliflower
  3. Get Chickpea tomato/curry sauce
  4. Prepare 2 red onions, diced
  5. Prepare 3 cloves, minced
  6. Get 5 cm ginger, grated
  7. Take 1 tsp chilli powder
  8. Take 1 tsp cumin
  9. Make ready 1 tsp coriander
  10. Make ready 1 tsp paprika powder
  11. Take 1 can chickpeas
  12. Get 1 tbsp curry power
  13. Prepare 2 bell peppers, chopped
  14. Prepare 400 ml diced tomatoes
  15. Make ready 400 ml coconut milk
  16. Prepare to taste Salt and pepper

There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you're aiming for little pieces the size of rice. First, cut your cauliflower into large florets.

Instructions to make Cauliflower rice & chickpea tomato/curry sauce:
  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!

With both techniques you're aiming for little pieces the size of rice. First, cut your cauliflower into large florets. Place however many florets your food processor can hold and pulse until all of the cauliflower is small crumbs and looks like rice. Drizzle avocado oil over cauliflower 'rice'; toss until well-distributed. Spread the cauliflower rice in an even layer on each lined baking tray.

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