Curried Veggies & Rice

My wonderful hairdresser Tricia Royall served me a dish with cauliflower, curry, and chickpeas. I fell in love with it, so of course I had to go home and make my own version! Its light, summery, healthy, and flavorful! If you want to add a kick, serve with a little chile sauce added in.

1 head cauliflower, cut into bit sized florets
1 zucchi, chopped
1 cup matchstick carrots
16 oz spinache
1 bunch cilantro
1 can garbanzo beans
2T + 2 T good curry powder
2 tsalt
olive oil
Cooked rice

Preheat oven to 500 degrees. Mix the cauliflower with olive oil to just coat it. Add 2 t salt, a few shakes of black pepper, and 2 T curry powder. Mix well with your hands, place in a roasting pan, and roast for about 30-35 minutes till tender.

Meanwhile heat a little olive oil in a skillet on the stove top over medium high and stir fry the zucchini and carrots with 2 t curry powder (you can dump them in together). Set aside.

Add a little more oil to the skillet and wilt the spinach in it. Add to zucchini and carrots. When the cauliflower is done, mix this, the garbanzo beans, and the chopped up cilantro as well. Mix well and serve over warm rice.

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