1. Make Cilantro Ginger Rice

   Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

   • 1 cup Long Grain Brown Rice
   • 1 tsp, peeled Fresh Ginger
   • 1/4 bunch, stems removed Cilantro
   • 2 cups Water
   • 1/2 tsp Kosher Salt
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 Fresh Ginger
   • 2, medium, cut into 0.5 inch dice Yukon Gold Potatoes
   • 1/2, medium, cut into florets Cauliflower
   • 1/2 bunch, chopped, leaves & tender stems Cilantro
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 Tomato Paste
   • 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	640 kcal
Low Fat	13 g	16%
Total Saturated Fat	2.5 g	13%
Unsaturated Fat	10 g
Low Cholesterol	5 mg	2%
Sodium	1290 mg	60%
Total Carbohydrate	106 g	38%
Excellent Source: Fiber	20 g	70%
Sugars Total	11 g
Excellent Source: Protein	26 g	51%
Excellent Source: Vitamin C	78 mg	90%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	202 mg	15%
Good Source: Iron	8.5 mg	45%
Good Source: Potassium	1820 mg	40%
Vitamin E	2.5 mg	20%
B-Vitamins
Thiamin	1.2 mg	100%
Riboflavin	0.4 mg	35%
Niacin	9 mg	60%
Pantothenic Acid	2 mg	45%
Vitamin B-6	2 mg	120%
Folate (B9)	160 µg	40%

By Innit Culinary Team