Chickpea Coconut Curry with Cilantro Lime Cauliflower Rice

1. Heat 3 tbsp extra virgin olive oil.

2. Add 1 large finely diced onion and 1 sweet potato cut into 1/2 inch cubes. Sauté until onion is translucent, about 8 minutes.

3. 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.

4. Mix in 2 diced tomatoes and sauté another minute.

5. Add one 15oz can coconut milk and mix. Simmer until sweet potato has softened.

6. Blend into a smooth sauce.

7. Salt and pepper to taste.

8. Return to stove and mix in one 15oz can chickpeas.

9. Top with chopped peanuts, fresh cilantro and toasted coconut.

Cauliflower rice method

1. Chop florets from 1 large cauliflower into roughly equal-sized pieces.

2. Pulse in food processor until rice-like texture.

3. Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tablespoon olive oil until fragrant.

4. Add cauliflower rice and salt/pepper to taste.

5. Add juice of 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower is quite tender.