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Wednesday, November 9, 2016

Turmeric Caulifower And Rice bowl with Roasted Chickpeas and Spinach

This is another recipe I have recently tried from Plated.  I though it would be very spicy with the combination of spices, but it actually was quite mild.  Turmeric is a great spice to use that has an abundance of healthy benefits.

1/2 oz. ginger, peeled and kept whole
1 T. butter or ghee
2 t. turmeric
3/4 c. jasmine rice
1/2 c. coconut milk
3/4 c. water
1/2 head of cauliflower, broken into small pieces
1 c. canned garbanzo beans, drained and rinsed
1/2 English cucumber
1 t. cumin
1 T. curry powder
1 c.plain yogurt
2 c. spinach
Melt butter or ghee in a large saucepan.  Drop in the ginger and turmeric.  Stir for one minute.
Add rice and stir well to mix with spices.  Add coconut milk and water.  Bring to a boil.  Lower heat to simmer, cover and cook 12 minutes.  Take off heat and allow to sit for 10 minutes.  Stir in spinach to wilt.
Heat an oven to 425 degrees.  On a piece of parchment or silipat on a cooky sheet, place beans and  cauliflower. Sprinkle with 2 T. canola oil and curry powder and cumin.  Bake for 20 minutes.
Grate cucumber, place in ba bowl with a towel or paper towel.  Allow to sit for 10  minutes, Squeeze out water.  Mix cucumber and yoguirt.  Season with a pinch of salt.
To serve:  Put rice in bowl and top with cauliflower and beans.  Add a large spoon of the cucumber mixture on top.

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