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For the Curry Chickpeas
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely diced
- 1 sweet potato, cut into 1/2” cubes
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced, or 1 teaspoon ginger powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/ 2 teaspoon turmeric
- 2 teaspoons curry powder
- 2 tomatoes, chopped
- 1 (15 ounce) can coconut milk
- Salt and pepper, To Taste
- 1 (15 ounce) can chickpeas
- Peanuts, chopped
- Coconut flakes, toasted
For the Cauliflower Rice
- 1 large cauliflower, chopped into florets
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/ 4 cup chopped cilantro
Heat oil in a pan over medium-low heat. Add onion and potatoes, and sauté for 8-10 minutes until onions are translucent. Add minced garlic, ginger, cumin, turmeric, curry powder and sauté for 30 seconds.
Add coconut milk and mix. Simmer until sweet potatoes have softened. Using a handheld immersion blender, blend into a smooth sauce.
Add salt or pepper to taste. Return the sauce to the stove and mix in chickpeas. Sprinkle with chopped peanuts, fresh cilantro, and toasted coconut.
To make the cauliflower rice, place the cauliflower florets into a food processor and process until it resembles a rice-like texture.
Sauce the chopped onion, shallot, garlic in olive oil for 8-10 minutes. Add cauliflower rice to the onions and sprinkle with salt and pepper. Add lime juice and chopped cilantro. Sauté over high heat, stirring, until cauliflower is tender.