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Chickpea Curry with Cauliflower Rice
Ingredients
  • subheading: Curry:
  • 1 Tbsp coconut oil
  • 2 leeks, sliced
  • ½ red bell pepper, sliced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cloves garlic, minced
  • ½ tsp ginger, freshly grated
  • 2 Tbsp red curry paste
  • 8 oz light coconut milk
  • 1 ½ cups cooked chickpeas (canned chickpeas that have been rinsed and drained are fine)
  • 3 Tbsp cilantro, chopped
  • subheading: Rice:
  • 1 medium head cauliflower (about 1 ½ lbs)
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