This creamy and vibrant dish brings together the goodness of chickpeas, tomatillos, and cauliflower in a flavorful coconut curry that will surely satisfy the taste buds. It's easy to make in about 30 minutes.
Prepare the Rice: Cook rice according to package directions, adding a drizzle of olive oil and some salt.
Prep work: Dice and mince the vegetables, rinse the chickpeas and layout in bowls ready to cook. Lightly salt the vegetables before cooking.
Sauté Aromatics: Heat oil over medium-high heat in a large rimmed skillet or cast iron. Saute the diced shallots, bell pepper, jalapeño and tomatillos for 3-5 minutes until softened.
Add Garlic: Add minced garlic and sauté until fragrant, around 1-2 minutes.
Spice it Up: Stir in tomato paste, curry paste, paprika, and garam masala. Sauté for another minute to let the flavors mingle.
Combine Cauliflower and Chickpeas: Add cauliflower and chickpeas to the skillet, ensuring they are well-coated with the seasonings.
Pour in Liquid Goodness: Pour in coconut milk and vegetable broth. Mix well to create a delicious curry base.
Simmer Away: Bring the mixture to a simmer over medium-high heat, then reduce to low heat. Cook until the sauce thickens, and the cauliflower is tender, which should take about 10-20 minutes, depending on the size of your cauliflower pieces.
Season to Perfection: Taste and season with salt and pepper if necessary.
Serve with Love: Spoon the chickpea and cauliflower curry over the cooked rice. Top with a slice of creamy avocado.
Notes
Adjust the spice level according to your preference. If you crave more heat, leave the seeds in the jalapeño for an extra kick. For a milder version, simply discard the seeds.