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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