Crispy Chickpea & Coconut Curry Bowl with Charred Lime Cauliflower Rice

Ingredients (2 servings)

• 1 can (400ml)Canned chickpeas
• 2 cupsCauliflower rice
• 0.75 cupCoconut milk (lite)
• 1.5 tbspCurry powder
• 0.5 tspTurmeric
• 1 tbspGinger paste
• 2 clovesGarlic cloves
• 1 wholeLimes
• 0.5 wholeRed onion
• 0.25 bunchFresh cilantro
• 2 tbspOlive oil
• 1 pinchSalt and black pepper
• 0.5 tspCumin seeds
• 0.25 tspChili flakes

Instructions

1. 1

   Drain and pat dry chickpeas with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chickpeas and roast for 8-10 minutes, stirring occasionally, until golden and crispy. Season with salt, pepper, and chili flakes. Set aside.

2. 2

   In the same skillet, heat remaining oil. Add cumin seeds, let them crackle (30 seconds), then add minced garlic and ginger paste. Sauté for 1 minute until fragrant.

3. 3

   Add curry powder and turmeric, stir constantly for 30 seconds to bloom spices.

4. 4

   Pour in coconut milk and bring to a gentle simmer. Add diced red onion and cook for 3-4 minutes until softened. Taste and adjust seasoning.

5. 5

   While curry simmers, heat a separate pan or use grill function. Add cauliflower rice with a squeeze of lime juice and cook for 4-5 minutes, stirring frequently, until lightly charred at edges.

6. 6

   Divide cauliflower rice between two bowls. Top with curry sauce, then crispy chickpeas.

7. 7

   Garnish generously with fresh cilantro, lime wedges, and a crack of black pepper. Serve immediately with extra lime on the side for brightness.

Nutrition per serving