Cooking like Kath Eats – Easy Chickpea Curry

Tonight’s dinner was completely inspired by these meals. I admire people that have the ability to just throw together the ingredients on hand and create a delicious meal. Me on the other hand, I prefer to read cookbooks and see the picture of what the chef will be making;) If a photo makes me think “YUM” or I am drooling, the meal gets thrown into the “weekly menu plan”.
Tonight’s dinner was an amazing “meatless monday” example of high protein, veggie loaded deliciousness! It was crunchy, flavorful and spicy. I lufed it!!!!

I loaded my plate and I ate it all. I am usually not the biggest fan of the brown rice, but with all the curry and garlic juice, it was really good, and I think the key is that it wasn’t dry!

Easy Chicken Curry
Ingredients
1 cup long-grain white rice substituted with brown rice2 teaspoons extra-virgin olive oil1 large yellow onion, diced medium3 garlic cloves, minced1 tablespoon minced peeled fresh ginger4 teaspoons curry powder2 cans (15.5 ounces each) chickpeas, rinsed and drainedRoasted cauliflower2 1/2 ounces baby spinach (2 1/2 cups)1 tablespoon chopped fresh cilantro  -oops, we didn’t have anyCoarse salt
Directions
Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes.
Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes.
Add roasted cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.
Roasting CauliflowerPreheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick “steaks” and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet.  Season with salt and pepper. Roast until florets are softened and browned in spots, 25 minutes.

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