Epicure (Indonesia) : 2020-08-01

COOKBOOK CRITIC : 71 : 69

COOKBOOK CRITIC

VERDICT Author image: Courtesy of Julieanna Hever and Ray Cronise All other images and recipes: DK UK (publisher) Distributo­r: The Healthspan Solution is available on Times Distributi­on bookdeposi­tory.com Cauliflowe­r Rice Chickpea Curry One creative and adaptable way to add more cruciferou­s vegetables to your meals and save time in the kitchen is to replace rice in a recipe with riced cauliflowe­r. You can use a food processor (as we do here), a box grater, or a potato ricer, or simply purchase the convenient bags of prericed cauliflowe­r in the refrigerat­ed or freezer sections at the store. This is a satisfying, colourful curry dish full of zing and zest that is quick and easy to prepare. • • • 2. 3 garlic cloves, sliced thick 1 (28oz) can petite diced tomatoes 1 (15oz) can chickpeas, drained and rinsed 1 tbsp curry powder 1 cup chopped kale 1 cup (loosely packed) fresh cilantro, de-stemmed and roughly chopped ¼ - ½ tsp cayenne, to taste 1 tbsp freshly squeezed lemon juice 1 tbsp low-sodium tamari Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions with as little water as possible—just enough to avoid burning—until they begin to brown, 3 to 4 minutes. Add the garlic and sauté for 30 to 60 seconds, or until the garlic is lightly browned, being careful not to scorch. Add the cauliflowe­r rice, tomatoes, chickpeas, and curry powder, and stir to combine. Cover and simmer for 3 to4 minutes. Add the kale, cover, and simmer for 3 to 4 minutes more. Add the cilantro, cayenne pepper, lemon juice, and tamari, and toss to combine. Enjoy immediatel­y. • • • • • • 3. Prep time: Cook time: Yield: 20 mins 15 mins 2 servings 1. In a food processor, pulse the cauliflowe­r florets into rice. (This may need to be done in batches, depending on the size of your food processer bowl.) • 4 cups cauliflowe­r florets (from 1 medium head cauliflowe­r) 1 cup diced onion • 69 epicureasi­a.com

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