gluten free | vegetarian | egg free | soy free | vegan

30 minutes or less

What You’ll Need:

¾ c uncooked brown rice

1 Tbsp coconut oil

1 small red onion, minced

3 cloves garlic, minced

1 head cauliflower, broken into florets

1 can chickpeas, drained & rinsed

2 tsp cumin

1 tsp sea salt

¾ tsp ginger

¼ tsp cinnamon

¼ tsp turmeric

1 ¼ tsp paprika

½ tsp raw sugar

1 (14.5oz) can chopped tomatoes, no sugar added

1 (13-15oz) can full fat coconut milk

OPTIONAL: ½ tsp cayenne pepper

Combine rice with 1 ½ cups lightly salted water. Cook on the stovetop or in a rice cooker according to package instructions.

While rice cooks, saute onion & garlic in coconut oil until aromatic (about 3-4 minutes). Add remaining ingredients. Bring to a boil, then lower to a simmer & cover. Cook for about 15 minutes, just enough time for the flavors to marry,

Serve over rice & prepare to BLOW YOUR MIND!

Serves 3.