Cauliflower Curry with Jasberry Ready-to-eat Superfood Rice Coconut

2 servings

Vegan and gluten-free

40 minutes

Craving something spicy today? We love spicy food too, and this is one of our favorite ways to satisfy those cravings. This cauliflower curry with Jasberry Ready-to-Eat Superfood Rice Coconut is perfect for lunch or dinner. It’s nutritious, vegan, and gluten-free. Using Jasberry Ready-to-Eat Superfood Rice Coconut not only speeds up meal prep but also ensures you don’t have to worry about cooking the rice to the perfect texture to pair with this delicious curry. Enjoy your curry meal!

Ingredients

1 pack Jasberry Ready-to-eat Superfood Rice Coconut
2 cups Cauliflower florets
2 tbsp Extra virgin olive oil
1 Onion, diced
3 Garlic cloves, minced
1 tbsp Fresh ginger, grated
1/2 cup Tomatoes
2 tbsp Curry powder
1/2 tsp Cumin, ground
1/2 tsp Turmeric powder
1 cup Chickpea, rinsed and drained
1/2 can Coconut milk
1 large Handful baby spinach
Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets on a baking sheet and drizzle with extra virgin olive oil. Roast for 20-25 minutes, or until tender.

2. Meanwhile, heat 1 tablespoon of extra virgin olive oil in a large saucepan. Add the onion, garlic, and ginger. Sauté for 5 minutes, or until fragrant.

3. Add the curry powder, cumin, turmeric powder, and season with salt and pepper to taste. Stir and cook for a few minutes.

4. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine. Bring to a boil over high heat, then reduce to low-medium heat and let simmer, covered, for 5-10 minutes. Stir often to prevent sticking.

5. Add the spinach and cook for a few more minutes until wilted. Stir in the roasted cauliflower, mix well, and then turn off the heat.

6. Heat 1 pack of Jasberry Ready-to-eat Superfood Rice Coconut based on instructions.

7. Serve the curry over the Jasberry Ready-to-Eat Superfood Rice Coconut. Enjoy!