Ingredients
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1 cup basmati rice
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2 tbsp canola oil
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3 cups chopped cauliflower florets
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1 small onion
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1 tbsp curry powder
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1/2 cup roasted, salted cashews
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1/4 cup fresh cilantro
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1 (13.6 oz) can lite coconut milk
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1 (15.5 oz) can chickpeas, rinsed and drained
Steps
1
Prepare the rice according to package directions.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the cauliflower and spread out in single layer. Season with salt. Cook 5–6 min., until browned in spots, stirring once halfway through.
3
Thinly slice the onion. Transfer cauliflower to a bowl. To same skillet, add onion and curry powder. Cook 8 min., until onion is golden brown, stirring often. Coarsely chop the cashews and cilantro.
4
Into skillet, stir the coconut milk, chickpeas, and cauliflower. Heat to a simmer and cook 5 min., until cauliflower is tender, stirring often. Season with salt and pepper to taste. Serve over rice. Garnish with the cashews and cilantro.
Tips
Add a squeeze of lime for a perky pop of acidity.
