Indian Cauliflower Rice with Chickpeas and Eggplant

Ingredients

• 600 g cauliflower
• 1 eggplant
• 1 Red Onion
• 2 Garlic cloves
• 15 g ginger root
• 2 tbsp ghee (≈15 g)
• 1 tbsp curry powder
• 200 g parboiled rice
• 265 g chickpeas (canned; drained weight)
• 600 ml Vegetable Broth
• 400 ml coconut milk
• Salt
• Pepper
• 2 sprigs Mint
• 200 g yogurt (3.5% fat)
• 1 tbsp sesame seeds (≈15 g; black and white)

Instructions

1. 1.

   Add chickpeas and prepared vegetables to the pot, pour in broth and coconut milk. Bring to a boil, then reduce to low heat and simmer covered for 15–20 minutes, stirring occasionally.

2. 2.

   Season with salt and pepper.

3. 3.

   Wash mint, pat dry, chop finely, mix into yogurt, season with salt and pepper. Serve cauliflower rice topped with mint yogurt and sesame seeds.