Chickpea Coconut Curry with Cilantro Lime Cauliflower Rice
Ingredients
- 2 tbsp olive oil
- 1 large finely diced onion
- 1 sweet potato cut into 1/2 inch cubes
- 3 minced garlic cloves
- 1 tbsp minced ginger or ginger powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 2 tsp curry powder
- 2 diced tomatoes
- one 15oz can coconut milk
- one 15oz can chickpeas
- salt and pepper to taste
- chopped peanuts for topping
- fresh cilantro for topping
- toasted coconut for topping
Cauliflower rice components
- 1 large cauliflower
- 1 finely chopped onion
- 1 finely chopped shallot
- 2 minced garlic cloves
- 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 for another 30 seconds.
Mix in 2 diced tomatoes and sauté for another minute.
Add one 15oz 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 15oz can chickpeas.
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, and 2 minced garlic cloves in 1 tbsp olive oil until fragrant.
Add cauliflower rice and season with 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.
