| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 1/2 cup brown rice uncooked
- 2 tsp extra virgin olive oil
- 1/2 brown onion diced
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 2 tsp tomato paste
- 1 cup reduced fat coconut milk
- 1 cup salt-reduced liquid vegetable stock
- 1 1/2 cups cauliflower cut into florets
- 1 small sweet potato peeled and chopped
- 1 medium carrot peeled and chopped
- 1/2 cup tinned chickpeas drained, rinsed
- 1 lime cut into wedges
Ingredients
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Instructions
- Cook the rice according to packet instructions.
- Heat the oil in a saucepan over medium-high heat. Add the onion and saute for a minute or two.
- Add the curry powder, cayenne pepper and tomato paste and cook for 30 seconds until fragrant.
- Add the coconut milk and vegetable stock and bring the curry to a boil, then add cauliflower, sweet potato, carrot and chickpeas. Stir to combine.
- Reduce heat and simmer for 15-20 minutes until vegetables are tender and curry has thickened.
- Divide the rice and curry evenly between two bowls, squeezing over some lime juice to serve.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Recipe Notes
424 cals