Cauliflower curry 49389597

Coconut Curry with Cauliflower and Chickpeas with Basil Rice



  • 1 tablespoon olive oil, (or butter or Ghee)
  • 1 large Onion, medium dice
  • 1 teaspoon cardamom, green cardamom pods, each lightly crushed
  • 1-2 stick Cinnamon
  • 2 tsp Turmeric
  • 1 Tbsp Garam Masala
  • 1 Tbsp Fenugreek
  • 1 tsp Fennel Seeds
  • ½ tsp Nutmeg
  • 1 teaspoon cayenne
  • 3 cups low sodium vegetable stock
  • 1 pound collard greens, leaves rough chopped
  • 1 yukon potato, medium dice, 1/4 to 3/4 inch
  • 1 1/2 medium cauliflower, cut small bite size florets
  • 3 cups can chickpeas, drained and rinsed
  • 2 cups canned coconut milk
  • ¼ cup Cilantro, minced
  • 3 tablespoon hemp seeds, ground
  • to taste Salt & Pepper
  • For the Basil Rice
  • 2.25 cup water
  • 1/2 cup Fresh Basil, rough chopped
  • 1 tablespoon vegetable oil
  • 1 1/2 cup rice, rinsed and dried
  • to taste Salt & Pepper
  • 1 cup greek yogurt

Cooking Instructions

For the Veggies:

Heat the ghee/olive oil in a large pot over med-high heat. Add the onions and sauté the onion until it starts to turn a nice golden brown. Add in the spices from the cardamom pods to the cayenne pepper. Stir in the coconut milk & stock & bring to a simmer for about 15 minutes.

Add in the collard greens, potatoes, cauliflower and chickpeas; simmer for about 10-15 minutes. Add some salt and pepper. Simmer the mixture until all the veggies are nice and tender, adjust seasoning and stir in the cilantro.

For the Basil Rice:

Place the water & basil into a blender & blend on high for a few minutes.

Heat the oil in a sauce pan over med-high heat. Add in the rice and sauté for 2-3 minutes. Add in the cilantro water, bring to a simmer, cover (reducing heat to maintain a simmer) and continue to cook for about 15 minutes until the rice is tender.

Serving Instructions

Remove from the heat and fluff before serving.
Serve the curry on top of the rice;
May also add Greek Yogurt, Chutney, Coconut Oil