choose your fav
2 teaspoons coconut oil
½ cup yellow onion
1 carrot, finely diced
1 small bunch broccolini, chopped, stems finely diced
½ cup cooked chickpeas, drained and rinsed
½ teaspoon curry powder, more if desired
¼ teaspoon turmeric
2 teaspoons fresh lime juice, plus lime slices for serving
2 cups cauliflower rice
¼ cup chopped scallions
¼ cup toasted cashews
red pepper flakes or hot sauce, as desired
½ cup chopped cilantro
naan bread, for serving
sea salt and freshly ground black pepper
cardamom yogurt sauce:
½ cup Greek yogurt*
1 teaspoon fresh lime juice
½ teaspoon cardamom
Make the cardamom yogurt: In a small bowl, stir together the yogurt, lime juice, cardamom, salt, and black pepper, to taste. Set aside.
Heat the oil in a large non-stick skillet over medium heat. Add the onion, carrot, diced broccolini stems, ¼ teaspoon of salt and a few grinds of freshly ground black pepper. Cook 5 minutes or until soft, stirring occasionally. Add the broccolini florets and the chickpeas and cook 4 minutes or until the broccolini is tender but still bright green.
Reduce the heat to low and stir in the curry powder and turmeric, and then the lime juice. Add the cauliflower rice and the scallions. Cook 3 to 4 minutes, stirring occasionally until the cauliflower is warmed through and the scallions are softened. Season to taste and top with the cashews, red pepper flakes, and cilantro. Serve with scoops of the cardamom yogurt on top and the lime slices, naan bread, and hot sauce on the side.
*for a vegan option, coconut yogurt may work here if it's one that's not too sweet. The yogurt sauce really makes this dish, so I don't recommend skipping it!