Curry Cauliflower & Spinach Rice Bowls (v, df, gf) | Raglan Food Co

Ingredients

• 1 ½ cup jasmine rice
• 2 tbsp olive oil
• 400g can of chickpeas – drained & rinsed
• 1 onion – thinly sliced
• 2 cloves of garlic – chopped
• 2 tbsp curry powder
• ¼ cup raisins
• 1 cauliflower – cut into small florets
• 2 ½ cups vegetable stock
• 120g baby spinach leaves
• ½ cup roasted almonds – roughly chopped
• ⅓ cup desiccated coconut – lightly toasted in a dry frying pan
• 1 handful fresh coriander
• ½ cup Raglan Food Co Natural Greek Style coconut yoghurt