Warm Curried Rice and Chickpea Salad

This dish only uses half of the chutney recipe, but the leftovers keep in the fridge 1-2 weeks or can be frozen.

Apricot-mango chutney

8 apricots, diced
1 large, ripe mango, diced
1 onion, minced
1 chunk fresh ginger, minced
2-3 cloves garlic, minced
1/2 cup cider vinegar
1/2 tsp garam masala
1/2 tsp salt
Crushed red chili flakes, to taste (optional)
Sweeten to taste, if desired (xylitol, stevia, Splenda, agave, coconut sugar, and honey will all work here)
2 tbls coconut flour or 1 tbls chia seeds
1/2 cup raisins
Optional: Chopped dried apricots

For ease, mince onion, garlic and ginger in your food processor.  Throw all ingredients except raisins (unless you want them to be really soft and squishy), into a large flat bottomed pot set over medium heat.  Bring to boil and then simmer for about 20 minutes, until everything has cooked down and chutney has thickened.  Remove from heat, add dried fruit and refrigerate until set.

Warm Curried Rice and Chickpea Salad

1.5 cups brown basmati rice

1 head cauliflower, cut into florets
1 bag cole slaw or rainbow mix salad
2 cloves garlic, minced
1/2 tsp garam masala
Juice of half a lemon

1 can chickpeas, rinsed and drained
2  tsp curry powder
2 tbls cider vinegar
2 cups plain, low-fat yogurt (dairy, soy or coconut milk yogurts are all perfect here)
1/2 recipe of apricot-mango chutney

Place brown basmati rice and 3 cups rice in large pot and cook until rice is tender and water is absorbed (about 40 minutes).

Toss cauliflower and salad mix with garlic, spices and lemon juice.  Place on foil-lined baking sheet and roast at 350F for 30 minutes.  Whisk together 1/2 of chutney recipe and the yogurt.  Place chickpeas, curry powder and vinegar in skillet or large pot, over medium heat.  After 2-3 minutes, add in roasted veggies and yogurt/chutney dressing.  Turn off heat.  Stir in basmati rice.  Serves 4 as a main, 6-8 as a side. 

I have entered this recipe into Vegetarian Mamma's Gluten-Free Friday for this week.