INGREDIENTS
1½ cups (375 mL) cooked basmati rice
1 tablespoon (15 mL) coconut oil
2 medium shallots, chopped
2 to 3 cups (500 to 750 mL) cauliflower florets, crumbled into small pieces
⅓ cup (75 mL) raw unsalted cashews
½ cup (125 mL) cooked chickpeas, drained and rinsed
1 teaspoon (5 mL) curry powder
½ teaspoon (2 mL) turmeric
¼ teaspoon (1 mL) red pepper flakes
¼ cup (60 mL) chopped scallions
¾ cup (175 mL) canned full-fat or light coconut milk
2 teaspoons (10 mL) fresh lime juice
¼ cup (60 mL) currants
¼ cup (60 mL) chopped mint
Sea salt and freshly ground black pepper
CARDAMOM YOGURT SAUCE
½ cup (125 mL) Greek yogurt
Juice of ½ lime
¼ teaspoon (1 mL) ground cardamom
Sea salt and freshly ground black pepper
DIRECTIONS
Cook the rice according to the directions here. Set aside.
Make the cardamom yogurt sauce: In a small bowl, combine the yogurt, lime juice, cardamom, and a pinch of salt and pepper. Chill until ready to serve.
In a large skillet, heat the coconut oil over medium heat. Add the shallots, cauliflower, and pinches of salt and pepper. Cook until the cauliflower is lightly browned, about 5 minutes. Add the cashews and chickpeas and cook until lightly browned, about 5 more minutes.
Add the curry powder, turmeric, red pepper flakes, and scallions. Stir and cook until the spices are fragrant, about 30 seconds. Reduce the heat and add ½ cup (125 mL) of the coconut milk. Then add the lime juice, currants, and another pinch of salt. Add the rice and stir to incorporate, breaking up any clumpy rice grains. Add the remaining ¼ cup (60 mL) coconut milk and stir in the mint. Season to taste.
Serve with the cardamom yogurt sauce.
SERVES: 4
VEGAN: Skip the cardamom yogurt sauce.
GLUTEN-FREE