Chickpea Coconut Curry and Cilantro Lime Cauliflower Rice

"Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew yogurt. This curry recipe is my all-time favorite. It belongs to Chef Jonah at East Harlem School and he so kindly shared it with me when I was working in his kitchen."
-- @cookingforpeanuts

Recipe Intro From cookingforpeanuts

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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 3-4

Recipe Card

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
  • Cilantro
  • 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


  • Step 1

    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.

  • Step 2

    Add coconut milk and mix. Simmer until sweet potatoes have softened. Using a handheld immersion blender, blend into a smooth sauce.

  • Step 3

    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.

  • Step 4

    To make the cauliflower rice, place the cauliflower florets into a food processor and process until it resembles a rice-like texture.

  • Step 5

    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.