Vegan Chickpea Coconut Curry with Cilantro Lime Cauliflower Rice
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 1 sweet potato
- 3 garlic cloves
- 1 tbsp ginger
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 2 tsp curry powder
- 2 tomatoes
- 15 oz can coconut milk
- 15 oz can garbanzos
- chopped peanuts
- fresh cilantro
- toasted coconut
- vegetable broth (as needed)
- salt
- pepper
Cauliflower rice
- 1 large cauliflower
- 1 onion
- 1 shallot
- 2 garlic cloves
- 1 tbsp olive oil
- juice of 1 lime
- 1/4 cup chopped cilantro
- salt
- pepper
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, 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 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
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.
