Green Curry with Cauliflower, Zucchini, & Roasted Chickpeas

Green Curry with Cauliflower, Zucchini, and Roasted Chickpeas



Prep Time: 25 Min

​Cook Time: 35 - 40 Min

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1. Add the rice, water, salt, and butter to a medium sized pot. Bring to a boil on medium high heat. Once boiled, cover, reduce heat to medium low, and simmer approximately 25 – 30 minutes. Remove from heat and leave covered up to 10 minutes. Finish by whipping the rice with a fork.

 

1. Meanwhile, preheat oven to 400 F. Toss the chickpeas on to a baking sheet and drizzle them with EVOO. Season with sea salt and add the cumin & coriander. Toss the chickpeas to ensure they are all coated and place them in to the oven to bake. Bake roughly 20 minutes flipping and tossing at least 2 times until chickpeas are toasty and golden brown. Remove from oven and season with a good pinch of sea salt.

 

1. While the rice cooks and chickpeas roast, begin the curry. Start by adding a couple tablespoons of EVOO to a large frying pan set to medium heat. Once heated, add the onion and a pinch of sea salt. Cook 5 minutes before adding the garlic, potatoes, and another pinch of sea salt. and continue cooking 4 – 5 minutes stirring occasionally.

 

1. Add the cauliflower, and zucchini along with another pinch of sea salt. Stir and cover continuing to cook another 4 minutes.

 

1. Empty the green curry in to the pan and stir everything together. Cover and bring to a gentle boil. Once bubbly, reduce heat to medium low and simmer 15 – 20 minutes until potatoes and cauliflower are cooked.

 

1. For service, take a few scoops of brown rice and place them in a bowl. Ladle over a few scoops of the green veggie curry making sure to grab some liquid as well. Sprinkle on the green onions and cilantro along with a wedge of fresh lime. Finish with a sprinkle of sea salt and ENJOY!

                  Grocery List

• Yellow Onion, diced
• 2 cloves Garlic, crushed & pressed
• 4 small White Potatoes, diced
• ½ Head Cauliflower, chopped
• 1 Zucchini, halved and sliced
• 388ml Can Green Curry (I used Arroy-D brand)

 

• 2 C Long Grain Brown Rice
• 3 ½ C Cold Water
• ½ Tsp. Sea Salt
• 1 Tbsp. Unsalted Butter

 

• 540ml can Salt Free Chickpeas, drained & rinsed
• EVOO
• 1 Tsp. Ground Coriander
• 1 ½ Tsp. Ground Cumin
• 1 Tsp. Red Pepper Flakes
• Sea Salt

 

• Toppings – Fresh Cilantro, Sliced Green Onions, Lime Wedges