Roasted Cauliflower and Chickpeas with Korma Sauce

This is a busy night must have! This recipe is cheap and delicious, all while feeding a crowd!

I love love love this recipe! It is so flavorful and tangy. I usually make this recipe on Sunday so that I can eat it throughout the week! I highly recommend using the Aldi brand of Korma sauce if you have one near you, but any brand will do.

Ingredients:

• 1 head cauliflower

• 1/2 cup broth

• 3-4 cloves garlic minced

• 1/4 teaspoon red pepper flakes

• 1 cup (dry) brown rice

• 1 jar Korma sauce (15 oz)

• 1 can chick peas, rinsed and drained

Garnishes:

• avocado

• Greek yogurt

• radishes

• cilantro

Directions:

Make brown rice in sauce pan and cook to package directions.

Cut cauliflower head into florets and set aside. In large pan over low-medium heat add olive oil and cauliflower and cook until slightly browned. Add broth to cauliflower as well as chickpeas and cover with lid. Let the cauliflower steam for 5-7 minutes, or until soft. Place Korma sauce in pan along with chickpeas; if sauce is too thick add in a little bit of water. Bring the heat down to simmer and cook for 5 minutes, stirring occasionally.

To serve: 

Put rice into bowl and top with cauliflower mixture, radishes, greek yogurt, cilantro and avocado. Siracha is a great topping as well. ​

*Makes 5-6 servings