Are you craving something spicy today? We do love spicy food too and this is one of our favorite ways to satisfy our cravings for a spicy curry dish. This cauliflower curry with RTE Jaberry rice coconut is perfect for lunch and dinner. Its is nutritious, vegan and gluten free. By using RTE Jasberry rice Coconut, it doesn’t only help you to get this meal done quickly, but also mean you don’t have to worry about cooking your rice to the perfect texture to pair with this delicious curry. Have a happy curry meal!
Vegan and gluten-free
Time: 40 minutes
Ingredients for 2 servings
- 1 Pack Ready-to-eat Jasberry 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
1.Preheat oven to 400F(200C) Place the cauliflower florets on a baking sheet and drizzle with extra virgin olive oil. Roast for 20-25 minutes until tender.
2.Meanwhile, heat 1 tbsp of extra virgin olive oil in a large saucepan. Add the onion, garlic and ginger. Saute for 5 minutes or until fragrant.
3.Add the curry powder, cumin, turmeric powder and season to taste with salt and pepper to the saucepan. Stir and cook.
4.Add the chickpea, 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 avoid sticking.
5.Put in the spinach and let it cook a few more minutes until softened. Stir in the roasted cauliflower, mix well then turn off the heat.
6.Heat 1 Pack of Ready-to-eat Jasberry rice Coconut based on instruction.
7.Serve the curry with Ready-to-eat Jasberry rice Coconut. Enjoy!.