"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."
Chickpea Coconut Curry and Cilantro Lime Cauliflower Rice
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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
ingredients
- 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
ingredients
- 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
Method
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.