Chickpea Coconut Curry with Cilantro-Lime Cauliflower Rice
Ingredients
Curry
- 2 tablespoons 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 ginger, minced or powdered
- 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, to taste
- pepper, to taste
Cauliflower rice
- 1 large cauliflower
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- juice of 1 lime
- 1/4 cup cilantro, chopped
Garnishes
- chopped peanuts
- fresh cilantro
- toasted coconut
Preparation
Heat about 2 tablespoons of olive oil in a pan. Add one large finely diced onion and one sweet potato cut into half-inch cubes. Sauté until the onion is translucent, about 8 minutes, adding vegetable broth or more oil if needed.
Add three minced garlic cloves, one tablespoon of minced ginger or ginger powder, one teaspoon of ground cumin, half a teaspoon of turmeric, and two teaspoons of curry powder, then sauté for another 30 seconds.
Mix in two diced tomatoes and sauté for another minute. Add one 15-ounce can of coconut milk and mix well. Simmer until the sweet potato has softened.
Blend the mixture into a smooth sauce. Season with salt and pepper to taste. Return to the stove, mix in one 15-ounce can of chickpeas, and let it simmer.
Meanwhile, chop the florets from one large cauliflower into roughly equal-sized pieces and pulse in a food processor until it has a rice-like texture.
In a separate pan, sauté one finely chopped onion, one finely chopped shallot, and two minced garlic cloves in one tablespoon of olive oil until fragrant. Add the cauliflower rice and season with salt and pepper to taste. Add the juice of one lime and a quarter cup of chopped cilantro, then sauté on high heat, stirring, until the cauliflower is quite tender.
Serve the curry with the cauliflower rice and top with chopped peanuts, fresh cilantro, and toasted coconut.
