This meal is not only gluten free and dairy free and totally appropriate for my husband’s UC, but it is inexpensive and easy.
INGREDIENTS
- 1 cup uncooked brown rice
- 5 cups cauliflowerets – I use frozen if needed
- 2 medium onion, chopped
- 2 large carrot, diced – i use frozen if needed
- 3 garlic cloves, minced
- 2 teaspoons vegetable oil
- 2 teaspoons minced fresh gingerroot
- 3 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon turmeric
- 1/2 cup vegetable broth
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cup fresh or frozen peas
DIRECTIONS
- Cook the rice according to package directions. Set aside and keep warm. Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside.
- In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice.
We love it. I went to the local natural foods store to get some of the spices and went ahead and picked up some other ones that I need for some recipes I wanted to try. I ended up getting great quality and hard to find spices for 1/4 of the price at the grocery store – you just bag your own.
That looks delicious! I am also a fan of the bulk spices at natural food stores. They are so much tastier and cheaper than the ones in bottles at the supermarket.
[...] we danced around to ABBA, we sucked on iced teething rings. I am now sitting eating overcooked Chickpea Cauliflower Curry and listening to the squeaking of Violet’s swing and praying DEAR LORD LET HER SLEEP FOR AT [...]