Curry Cauliflower Buddha Rice Bowl
Served over fragrant basmati rice, this luxurious Curry Cauliflower Buddha Rice Bowl is a vegetarian and dairy-free take on traditional butter chicken.
Ingredients
- 2 bags Success® Basmati Rice
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp garam masala
- 1 tbsp fresh grated ginger
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1 can (19 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 1/2 cups jarred tomato sauce
- 2 tbsp almond butter
- 4 cups cauliflower, cut into small florets
- 4 cups packed baby spinach
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
This vegetarian Curry Cauliflower Buddha Rice Bowl is loaded with traditional Indian spices like garam masala, ginger and garlic, all cooked in a creamy, tomato-based sauce. It’s a delicious, easy meal that you’ll want to enjoy again and again.
Step 1
Prepare rice according to package directions.
Step 2
Melt coconut oil in a large skillet over medium heat. Cook garlic, shallot, garam masala, ginger, paprika, turmeric, salt, pepper and cayenne for 1 to 2 minutes, or until fragrant. Stir in chickpeas, coconut milk, tomato sauce and almond butter. Bring to a boil and stir in cauliflower.
Step 3
Cover and cook for 4 to 6 minutes, or until cauliflower is tender. Stir in spinach and lime juice. Cook for 1 minute, or until spinach has wilted.
Step 4
Serve curry cauliflower over rice, garnished with cilantro.
Recipe Tip
To quickly mince garlic, use a garlic press.
Tags
