Cauliflower-Lime Curry
1 cup uncooked basmati rice
2 limes
1 can light coconut milk (divided)
1 medium onion
1 teaspoon curry powder
Salt
¼ cup chunky peanut butter
¼ cup water
1 head cauliflower, cut into florets
1 can (15.5 ounces) chickpeas
Prepare rice according to package directions.
Finely grate lime peel into a small bowl. Squeeze 2 tablespoons lime juice into another small bowl.
In a 5- to 6-quart pot, heat ½ cup of the coconut milk over medium-high heat until bubbling. Add onion, curry powder and ¼ teaspoon salt, and cook 5 to 6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.
Whisk in peanut butter, water and remaining coconut milk. Heat to a boil over high heat. Reduce heat to medium. Add cauliflower and chickpeas, cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and ¼ teaspoon salt.
When rice is cooked, fluff with a fork, and gently fold in reserved lime zest. Serve curry with rice.
Per serving: 489 calories, 78g carbohydrate, 18g protein, 14g fat (4g saturated), no cholesterol, 341mg sodium, 12g fiber.