1 cup cooked chickpeas or use other beans or lentils
1 cup chopped veggies
¼ cup peas
2 tbsp plain nondairy yogurt
2.5 to 3 cups cauliflower rice
1.5 tsp lime juice
Heat oil in a large saucepan over medium heat. When hot, add cumin seeds, bay leaves and cloves and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
Add the ground spices and mix in. cook for half a minute. Add chickpeas, ¼ tsp salt, garlic powder, veggies and mix in. Partially cover and cook for 5 to 7 minutes or until the veggies are al dente.
Add in peas and yogurt and mix in. Cook for a minute.
Add the riced cauliflower, ½ tsp salt, lime juice and toss well combine.
Cover and cook for 7 to 8 minutes. Uncover, add half of the toasted nuts and currants and gently fluff the cauliflower. Taste and adjust salt and spice.
Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.
Low carb garlic chicken
½ lb chicken drumsticks
½ tablespoon olive oil
1¼ - 2½ garlic cloves, sliced
¼ lemon, the juice
2 tablespoons fresh parsley, finely chopped
1 tablespoon butter
Preheat the oven to 450°F (225°C). Place the chicken pieces in a butter-greased baking pan. Salt and pepper generously. Sprinkle the garlic and parsley over the chicken pieces, and drizzle the lemon juice and olive oil on top.
Bake the chicken until golden and the garlic slices have turned brown and roasted, about 30–40 minutes, depending on how large the pieces are. Lower the temperature a little towards the end.