If you watch my stories then you know that Cauliflower & Chickpea curry is heavy on the dinner rotation at our house.  Jack is the only child that will eat it, but my husband and I like it too.  This recipe was adapted from Kayla Itsines cookbook.  This vegan recipe is protein packed and is perfect for meatless Mondays! 

Ingredients:

• 2-3 cups of white or brown rice (we love Japanese rice)
• 3 tsp olive oil
• 1/2 yellow onion (chopped)
• 2 tbsp ginger (I use the paste that comes in a tube from Aldi).  You can also use freshly grated ginger, but I would suggest adding 1 tbsp instead of 2
• 5 cloves of garlic (chopped)
• 1/2 tsp coriander
• 1 tsp cumin
• 1 tsp garam masala
• 2 tsp ground tumeric
• 1/4 tsp chili flakes
• 1 can of tomatoes
• 1 can of chick peas
• 1 head of cauliflower, cut into florets
• 3/4 cup coconut milk
• 1 cup of frozen peas
• 1 cup vegetable stock
• Salt & pepper to taste

Directions:

• First cook your rice.  We use a Japanese rice cooker, and I am obsessed!  Super easy to use and definitely a must have kitchen appliance.
• Pour the olive oil into a medium sized sauce pan and heat over medium/low heat
• Once the pan is hot, add the onion, garlic & ginger.  Sautee for 2-3 minutes, and be careful that it doesn't get too brown.  Cook it just enough so that the onions are translucent.
• Next add the spices and cook for about 2 minutes.
• Add the stock, coconut milk, cauliflower, tomatoes, peas and chickpeas.   Mix until combined and then color with a lid.
• Cook on medium/low heat covered for 15 minutes.
• Make sure you stir occasionally 

Serve over your preferred type of rice!  I love pairing this with my famous garlic nann bread.  Yum!

Emily XX