Chickpea Coconut Curry with Cilantro-Lime Cauliflower Rice
Ingredients
Curry
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 sweet potato, cut into 1/2 inch cubes
- 3 garlic cloves, minced
- 1 tablespoon minced ginger or ginger powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 teaspoons curry powder
- 2 tomatoes, diced
- 15 oz can coconut milk
- 15 oz can chickpeas
- Salt and pepper to taste
Cauliflower rice
- 1 large cauliflower
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped cilantro
Garnishes
- Chopped peanuts
- Fresh cilantro
- Toasted coconut
Preparation
Curry
Heat about 2 tablespoons olive oil. Add 1 large finely diced onion and 1 sweet potato cut into 1/2 inch cubes. Sauté until onion is translucent, about 8 minutes. Add a little vegetable broth or more oil as needed.
Add 3 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 2 teaspoons curry powder and sauté another 30 seconds.
Mix in 2 diced tomatoes and sauté another minute.
Add one 15 oz can coconut milk and mix. Simmer until sweet potato has softened.
Blend into a smooth sauce.
Season with salt and pepper to taste. Return to stove and mix in one 15 oz can chickpeas.
Top with chopped peanuts, fresh cilantro and toasted coconut.
Cauliflower rice
Chop florets from 1 large cauliflower into roughly equal-sized pieces.
Pulse in food processor until rice-like texture.
Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tablespoon olive oil until fragrant.
Add cauliflower rice and season with salt and pepper to taste.
Add juice of 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower is quite tender.
