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 tablespoon minced ginger or ginger powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 teaspoons curry powder
- 2 tomatoes, diced
- one 15oz can coconut milk
- salt and pepper to taste
- one 15oz can garbanzos (chickpeas)
- chopped peanuts (for topping)
- fresh cilantro (for topping)
- toasted coconut (for topping)
Cauliflower rice components
- 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 tablespoon minced ginger or ginger powder, 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 15oz 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 15oz can garbanzos.
Top with chopped peanuts, fresh cilantro and toasted coconut.
Cauliflower rice method
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 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.
