Yellow Curry Pineapple Fried Rice
Ingredients
- 1 small head cauliflower, cut into florets
- 1 14 oz can chickpeas, drained, rinsed, and dried
- 1 TBSP EVOO
- 2 tsp curry powder, divided
- 1 tsp turmeric
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 C basmati rice, cooked to package
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 TBSP ginger, minced
- 3 C spinach
- 1 C green peas
- 2 TBSP coconut aminos or soy sauce
- 1 lime, juiced
- 1 TBSP Sriracha or chili garlic sauce
- handful of cilantro, chopped
- 1/2 C pineapple, chopped
Preparation
Add cauliflower and chickpeas to a large bowl
Drizzle lightly with EVOO and 1 tsp of the curry powder, and all seasonings
Toss to coat and spread on 2 parchment lined baking sheets
Roast for 25 min in a 400 degree oven
Meanwhile, prepare rice
In a large cast iron skillet sauté onion, garlic, and ginger in a little bit of coconut oil until tender
Add in spinach, peas, and rice and heat through
Season with remaining Curry powder, coconut aminos, lime juice, and chili garlic sauce
Remove roasted Cauli and chickpeas from oven and add to skillet
Stir to combine and add in pineapple and cilantro
Tips
This recipe turns out even better if you use leftover rice as it has less moisture and is less sticky
Do not skip the pineapple for the best flavor and tropical flair
