Vegan Curried Cauliflower And Couscous Bowl Recipe

About this recipe

A hearty and flavorful vegan dinner featuring roasted cauliflower, spiced chickpeas, and tender couscous, all brought together with a creamy cilantro-lime sauce and a touch of crunch from almonds.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 200 g Cauliflower Florets
• 100 g Garlic - Single Clove
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 500G Freshos Couscous Semolina
• 500 g 24 Mantra Organic Malka Masoor
• 2 - 3 pcs Gondhoraj Lime
• 150 g Spring Onion (Kandychi Path)
• 400 Ml Kara Coconut Cream
• 100 g Kale Leaf
• 500 ml Conscious Food Virgin Organic Coconut Oil
• 50 g Sakthi Curry Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Heat 2 tablespoons of virgin coconut oil in a large Dutch oven or pot over medium heat. Add 1 head of cauliflower, cut into florets, and cook, stirring occasionally, until just beginning to brown and soften, about 5-8 minutes.
2. 2. Add 1 finely chopped spring onion, 3 minced garlic cloves, and the remaining 1 tablespoon of virgin coconut oil. Cook, stirring, until the onion is translucent and the cauliflower is tender, about 5-7 minutes.
3. 3. Stir in 2 teaspoons of curry powder, 2 teaspoons of sea salt, and 1 1/4 teaspoons of coriander powder. Cook for about 30 seconds, stirring, until the spices are fragrant.
4. 4. Pour in 1 1/2 cups of water and bring to a boil. Add 1 can (400 g) of chickpeas (drained and rinsed), 1 cup of couscous, and 1/2 cup of malka masoor. Reduce the heat to low and simmer, stirring occasionally to prevent sticking, until the couscous and lentils are cooked and the liquid has reduced to a thick sauce, about 10 minutes.
5. 5. In a medium bowl, whisk together the zest of 1 lime, 1/2 cup of coconut cream, and 3 tablespoons of chopped cilantro until smooth. Add water, one tablespoon at a time, until the sauce reaches a drizzling consistency. Cut the remaining lime into wedges.
6. 6. Once the couscous mixture is ready, fold in 5 cups of kale until wilted. Serve the dish topped with fresh cilantro leaves. Drizzle with the prepared coconut cream sauce and serve lime wedges on the side.