Curried Cauliflower and Carrots with Spinach and Brown Rice
2 Cups Brown Rice, short grain preferred
Bring a large pot of water to a boil.
Add the rice and boil for about 40 minutes.
When rice is cooked, remove from heat.
Drain the rice and let cool in a colander.
While rice is cooking gather all other ingredients.
Blender Ingredients:
5 Cloves Garlic, peel and smash 3/4 Ounce Ginger, peel and slice
Place garlic and ginger into the blender.
1 15 Ounce Can Garbanzo Beans
Open and drain garbanzo beans.
Place 3/4 cup into the blender.
Save the rest of the beans for the carrots and cauliflower.
Blender Spices:
1/4 tsp. Coriander, ground 1 tsp. Curry Powder, yellow 1/2 tsp. Gara Masala Spice Mix 1/8 tsp. Crushed Red Pepper, or more 1/2 tsp. Turmeric, ground 1/4 tsp. Salt
Place all spices into the blender.
2 1/2 Cups Vegetable Stock
Add vegetable stock to blender.
Puree all blender ingredients together.
Make sure all ingredients are liquefied.
1 Head Cauliflower 3 Carrots
Cut cauliflower into florets.
Slice carrots into round slices.
1/4 tsp. Cumin Seed 1/4 tsp. Mustard Seed, yellow or brown 2 Tbs. Olive Oil 3 Tbs. Shallot, minced
Place oil, cumin and mustard into a hot pan.
Cover pan and cook seeds for half a minute.
Seeds will pop like popcorn.
Add shallots and cook another few seconds.
Add cauliflower, carrots and remaining garbanzo beans to the pan.
Add the spice puree from the blender to the pan.
Mix all ingredients well.
Bring everything to a boil.
Turn down heat and simmer for about 12 minutes.
Cauliflower and carrots should be cooked soft.
Take cover off of the pan and stir the vegetables from time to time.
Check for doneness by breaking off a small piece of cauliflower and biting into it.
1 6 Ounce Bag Baby Spinach 3 Tbs. Lime Juice
When vegetables are cooked add the spinach.
Cover pan and cook one minute.
Remove cover and mix in spinach.
Cover and cook another minute.
Remove rice from colander and place on serving platter.
Cover the rice with the cooked cauliflower and serve.
May wish to garnish with some chopped cilantro.
All Ingredients Needed For Recipe:
2 Cups Brown Rice 5 Cloves Garlic, peel and smash 3/4 Ounce Ginger, peel and slice 1 15 Ounce Can Garbanzo Beans 1/4 tsp. Coriander, ground 1 tsp. Curry Powder, yellow 1/2 tsp. Gara Masala Spice Mix 1/8 tsp. Crushed Red Pepper, or more 1/2 tsp. Turmeric, ground 1/4 tsp. Salt 2.5 Cups Vegetable Stock 1 Head Cauliflower 3 Carrots 1/4 tsp. Cumin Seed 1/4 tsp. Mustard Seed, yellow or brown 2 Tbs. Olive Oil 3 Tbs. Shallot, minced 1 6 Ounce Bag of Baby Spinach 3 Tbs. Lime Juice
Optional Garnish:
Chopped Cilantro
Serving Size 1 Cup Servings Per Recipe 10 Calories 236 Calories from Fat 38 Total Fat 4g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 207mg Total Carbohydrate 44g Dietary Fiber 5g Sugars 2g Protein 7g
