Chickpea Coconut Curry with Cauliflower Rice
Ingredients
Chickpea curry
- 2 tablespoons olive oil
- 1 large finely diced onion
- 1 sweet potato cut into 1/2 inch cubes
- 3 minced garlic cloves
- 1 tablespoon minced ginger or ginger powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 teaspoons curry powder
- 2 diced tomatoes
- 15-ounce can coconut milk
- 15-ounce can chickpeas
- chopped peanuts (for topping)
- fresh cilantro (for topping)
- toasted coconut (for topping)
Cilantro-lime cauliflower rice
- 1 large cauliflower
- 1 finely chopped onion
- 1 finely chopped shallot
- 2 minced garlic cloves
- 1 tablespoon olive oil
- juice of 1 lime
- 1/4 cup chopped cilantro
- salt to taste
- pepper to taste
Preparation
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, adding 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 15-ounce 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-ounce can garbanzos
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 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
