Craving a healthy and flavorful meal? This Coconut Curry Cauliflower Rice with Chickpeas recipe offers a delicious and easy way to enjoy a satisfying dish, perfect for adding to your collection of Healthy Cauliflower Rice Recipes. You’ll love its vibrant flavors and quick preparation.
Key Ingredients & Substitutions
- Cauliflower rice: Use fresh or frozen.
- Canned chickpeas: Rinse and drain well.
- Coconut milk: Full-fat or light coconut milk works.
- Curry powder: Adjust to your spice preference.
- Vegetable broth: Water can be used in a pinch.
Ingredients
Main:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 head cauliflower, riced (about 4 cups)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
Spices:
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Calories per serving: Approximately 350 calories
- Tools needed: Large skillet or pot, cutting board, knife.
Step-by-Step Instructions
1. Sauté Aromatics
Heat coconut oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices
Add the curry powder, turmeric powder, and red pepper flakes (if using) to the skillet. Cook for 30 seconds, stirring constantly, to toast the spices and enhance their flavor. This step is key for a rich curry.
3. Add Liquids and Chickpeas
Pour in the coconut milk and vegetable broth. Stir in the rinsed and drained chickpeas. Bring the mixture to a gentle simmer.
4. Incorporate Cauliflower Rice
Add the riced cauliflower to the skillet. Stir well to combine all ingredients. Cover the skillet and let it simmer for 5-7 minutes, or until the cauliflower is tender-crisp.
5. Season and Serve
Remove the skillet from the heat. Season with salt and black pepper to taste. Garnish with fresh chopped cilantro before serving your healthy Coconut Curry Cauliflower Rice with Chickpeas.
Variation Ideas
- Add other vegetables like spinach, bell peppers, or green beans for extra nutrients.
- Stir in a squeeze of lime juice at the end for a bright, tangy finish.
- Top with roasted cashews or peanuts for added crunch and protein.
- For extra richness, add a spoonful of nut butter like cashew butter.
Storage Instructions
Store any leftover Coconut Curry Cauliflower Rice with Chickpeas in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water or broth if it seems too dry.
Frequently Asked Questions (FAQ)
Q: Can you use frozen cauliflower rice?
A: Yes, you can absolutely use frozen cauliflower rice. There’s no need to thaw it first; just add it directly to the skillet and cook as directed.
Q: Is this recipe suitable for meal prep?
A: This recipe is excellent for meal prep. Prepare a batch on the weekend and enjoy healthy lunches or dinners throughout the week.
Q: How can you make this dish spicier?
A: To increase the heat, add more red pepper flakes or a dash of cayenne pepper along with the other spices. You can also drizzle with a spicy chili oil when serving.
Q: Can you add other plant-based proteins?
A: Absolutely! Consider adding some pan-fried tofu cubes or tempeh along with the chickpeas for an extra protein boost.
Q: What can you serve with Coconut Curry Cauliflower Rice?
A: This dish is a complete meal on its own, but you can serve it with a side of naan bread (if not gluten-free) or a simple green salad.
Q: How do you make your own cauliflower rice?
A: To make your own, cut a head of cauliflower into florets. Pulse the florets in a food processor until they resemble rice grains. Be careful not to over-process.