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.
Prepare rice according to package directions.
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.
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.
Serve curry cauliflower over rice, garnished with cilantro.
To quickly mince garlic, use a garlic press.