Curried Cauliflower & Chickpea Bowls
with Brown Rice, Yogurt & Cilantro
Curried Cauliflower & Chickpea Bowls
Warm curried cauliflower and chickpeas are served over hearty brown rice, then finished with cool yogurt and fresh cilantro for a satisfying, wholesome bowl.
Ingredients
For 2 servings
- 1.5 cup Brown Rice
- 10 ounce Cauliflower Florets
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 5 ounce Curry Sauce Base
- 1 teaspoon Garam Masala
- ½ cup Jasmine Rice
- 1 unit Onion
- 1 unit Veggie Stock Concentrate
- 2 tablespoon Yogurt
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories880
Protein22g
Carbs125g
Fat31g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the yogurt for a plain coconut or soy yogurt; it keeps the same cooling finish. If you want a different grain, use basmati or jasmine rice instead of brown rice for a softer, lighter bowl.
What to serve with it
Serve with warm naan, a simple cucumber salad, or extra lemon wedges to brighten the curry. A crisp mango chutney or quick pickled onions also adds a sweet-tart contrast to the smoky spice.
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