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Prep time 20 minutes
Cook time 30 minutes
Yield: Serves or Makes 3-4
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.