Triple "C" Curry: Cauliflower, Chickpea, and Coconut Curry

Last week at work my mother texted me. Usually these texts are semi-comical, and this one was no exception. "Woo hoo got good cable channels back after complaining I can't see honey boo boo- now we have good channels!" Do we actually watch Honey Boo Boo consistently? No- but, for a while we were only limited to a few channels, one of which was the  Food Network. By all means that is not a terrible thing for a foodie like myself, but when Diners, Drive-Ins, and Dives is the only show on, you get a bit stir crazy. Is this recipe name a slight poke at "triple d" for naming it a "triple c" curry- possibly. But, sometimes it is just an easy to target to chuckle at the man wearing his sunglasses flipped back around his neck and having some spicy mayo or lettuce flop from of his mouth because he is indulging at some  dive while simultaneously trying to explain to viewers the taste of the dish. Regardless of television frustration or "crying" for the mere fact you cannot hear Honey Boo Boo tell you about My momma, the coupon QUEEN, this curry is a nice hearty meal packed with flavor that might just make you yell  A dolla makes me holla honey boo-boo child!

Servings: 6-8

Ingredients:
1 head of cauliflower
1 cup of chopped onion
1 tablespoon of cumin seed
2 chopped garlic cloves
1 can of chickpeas
1/2 cup of green peas
2 cups of tomato sauce
1/2 can of light coconut milk
1/2 cup of brown rice

Spices:
1 teaspoon garlic powder
1/2 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon curry powder
Cayenne pepper (adjust to heat preference)
Salt and pepper to taste

Directions:

In a large pot add some olive oil or cooking spray and add the cumin seeds. Allow them to cook until they become fragrant. Then add in the chopped onion and garlic and allow them to saute. Once softened add in the cauliflower. Place the top on the pot to help steam the cauliflower.

Then add in the green peas and chick peas. Allow these to cook for a few minutes. Then add in the tomato sauce, coconut milk, and brown rice.  Add in the spices. Place the top on the pot and allow the curry to simmer for about 30-40 minutes, until the rice is fully cooked and the curry has fully developed.

Adjust the spices to your preferences and enjoy!