It’s officially fall which means I’m craving soups, stews and curry dishes! The dish I’m sharing with you today, I found on Sanna Vloet’s Youtube channel. So I definitely can’t take credit for coming up with this recipe. I gave it a try a couple of weeks ago and I loved it so I wanted to share it with you guys today!
Here are all of the ingredients I used, minus the olive oil.
Some of my favorite spices! Definitely, don’t forget to add the cinnamon, it adds a lot to this dish.
This is the coconut milk that I use for this recipe but you can use any kind of unsweetened coconut milk that you like or have on hand.
- 1 Tablespoon olive oil
- 1 white onion, diced
- 1 medium head of cauliflower, chopped
- 2 garlic cloves, minced
- 1 knob of ginger, peeled and diced (you can sub 1/4 teaspoon powdered ginger)
- 1 cup of raisins
- 1 can chickpeas (garbanzo beans)
- 1 can of coconut milk
- 3/4 cup of water
- 1 cup Jasmine or brown rice, cooked
- 3 Tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/4-1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- Dash of cinnamon
Start by putting 1 TB of olive oil in a large pan. Sprinkle cumin seeds (1 tsp) into the pan and cook for a couple of minutes.
Next, add in the diced onion, minced ginger and garlic and saute for 5 minutes.
Then, add curry powder (3 TB), chopped cauliflower, chickpeas, turmeric (1 tsp), crushed red pepper (1/4 tsp) and sea salt (1/2 tsp). Cook for a couple of minutes.
Finish by adding the full can of coconut milk, 3/4 cup of water, raisins (1 cup) and a dash of cinnamon. Stir and cook for 20-30 minutes or until cauliflower is completely cooked.
Serve over jasmine or brown rice and enjoy!
*I cook my jasmine rice in my pressure cooker. I use 2 cups of water and 2 cups of jasmine rice and put it on manual high pressure and let it cook for 3 minutes and I let it cook on natural release for 10 minutes before releasing the pressure.
I like to make this as one of my meal prep meals because it tastes even better the second and third day. The flavors really meld together after being in the fridge for a few hours or days.
Let me know if you have any questions regarding this recipe, I would love to help you out. Have a great weekend. 🙂