Chickpea Coconut Curry with Cilantro-Lime Cauliflower Rice
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 1 sweet potato, cut into 1/2 inch cubes
- vegetable broth (as needed)
- 3 garlic cloves, minced
- 1 tbsp minced ginger or ginger powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 2 tsp curry powder
- 2 tomatoes, diced
- 15 oz can coconut milk
- salt and pepper to taste
- 15 oz can chickpeas
- chopped peanuts (for topping)
- fresh cilantro (for topping)
- toasted coconut (for topping)
- 1 large cauliflower, florets chopped
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- salt and pepper to taste
- juice of 1 lime
- 1/4 cup chopped cilantro
Preparation
Heat about 2 tbsp 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 tbsp minced ginger (or ginger powder), 1 tsp ground cumin, 1/2 tsp turmeric, 2 tsp 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. 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.
For cilantro-lime 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 tbsp olive oil until fragrant.
Add cauliflower rice and salt/pepper to taste. Add juice of 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower is quite tender.
