Chickpea Coconut Curry with Cilantro-Lime Cauliflower Rice
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 sweet potato, cut into 1/2-inch cubes
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 teaspoons curry powder
- 2 tomatoes, diced
- 15-ounce can coconut milk
- 15-ounce can chickpeas
- Salt and pepper to taste
- Chopped peanuts for topping
- Fresh cilantro for topping
- Toasted coconut for topping
Cauliflower rice
- 1 large cauliflower
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped cilantro
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. Add a little vegetable broth or more oil as needed.
Add 3 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 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.
Season with salt and pepper to taste.
Return to stove and mix in one 15-ounce can chickpeas.
Top with chopped peanuts, fresh cilantro, and toasted coconut.
Cauliflower rice
Chop florets from 1 large cauliflower into roughly equal-sized pieces.
Pulse in a food processor until rice-like texture.
Sauté 1 finely chopped onion, 1 finely chopped shallot, and 2 minced garlic cloves in 1 tablespoon olive oil until fragrant.
Add the cauliflower rice and salt and pepper to taste.
Add the juice of 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower is quite tender.
