**This came out SOOO much better than I thought it would, LOVED it.
I only used half the coconut milk since I don’t like things too creamy (preference), and I thought it was a little mild so I think I double or tripled the curry powder. **
Happy Herbivore Recipe – I think from one of the meal plans as well
Serves 2
1/2 small onion – diced
1 sweet potato – diced
1oz diced tomatoes
1-3 tsp mild curry powder
2 cups cauliflower florets
7oz lite coconut milk
1 cup prepared chickpeas
1 cup cooked brown rice
fresh cilantro (optional)
Directions:
- Line a large skillet with 1/2 cup water
- Sauté onion until translucent
- Stir in diced potatoes and tomatoes (with juices), plus another 1/2-cup water
- Break up large tomatoes pieces with your spatula and cover – bring to boil and reduce to low and simmer until potatoes are just tender
- Stir in curry powder
- Add cauliflower florets and simmer until cauliflower reaches desired tenderness and potatoes are very fork-tender – add water as needed during cooking
- Taste – if too acidic , add a squirt of ketchup or brown sugar
- Stir in coconut milk and chickpeas
- Simmer a few minutes more, until everything is warm (simmer uncovered if too soupy)
- Serve of brown rice, garnish with cilantro