1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Canned Coconut Milk
   • 3/4 cup Water
   • 1 tsp Kosher Salt
   • 1 cup Basmati Rice
2. Prepare Protein

   Prepare chickpeas, set aside.

   • 2 cans , 15 oz each, drained and rinsed Canned Chickpeas
3. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Garam Masala
   • 1 Tbsp Black Mustard Seeds
   • 2 tsp Ground Turmeric
   • 1/2 tsp Chili Flakes
   • 1/4 tsp Black Pepper
4. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger
   • 2 , medium, cut into 0.5 inch dice Yukon Gold Potatoes
   • 1/2 , medium, cut into florets Fresh White Cauliflower
   • 1/2 bunch , chopped, leaves & tender stems Fresh Cilantro Leaf
5. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in cilantro and check seasoning.

   • 2 Tbsp Ghee
   • 1/4 cup Canned Red Tomato Paste with no salt
   • 1 can , 15 oz can Canned Roma Tomato
   • 3 cups Vegetable Stock
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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	Amount per serving	Daily value percentage
Calories	840 kcal
Total Fat	32 g	41%
Total Saturated Fat	21 g	106%
Unsaturated Fat	11 g
Low Cholesterol	5 mg	2%
Sodium	1590 mg	70%
Total Carbohydrate	110 g	40%
Excellent Source: Fiber	18 g	65%
Sugars Total	11 g
Good Source: Protein	27 g	55%
Excellent Source: Vitamin C	78 mg	90%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	226 mg	15%
Excellent Source: Iron	13 mg	70%
Good Source: Potassium	1950 mg	40%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	1.2 mg	100%
Riboflavin	0.4 mg	30%
Niacin	8.5 mg	50%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	2 mg	120%
Folate (B9)	164 µg	40%

By Innit Culinary Team