Cauliflower Rice Curry with Sweet Potato
One of the biggest better nutrition mistakes is overdoing it on one nutrient – like carbs. Here cauliflower “rice” allows you to enjoy other carbs like hearty chickpeas and sweet potatoes in this better bowl. Another win? Cauliflower packs fiber, not carbs or calories, and is gluten-free, paleo, and vegan. This recipe delivers 11 grams of fiber which helps you on your way to meeting your daily needs, deliciously. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 large head cauliflower cut into florets
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 1 medium sweet potato peeled, cubed
- 1 13- ounce can coconut milk
- ½ cup water
- 3 tablespoons tomato paste
- 4 teaspoons curry powder
- 1 teaspoon ground ginger or 2 teaspoons freshly grated
- 1 14- ounce can chickpeas drained, rinsed
- About 1 ¼ teaspoons sea salt or to taste
- Lime wedges to serve
- Chopped cilantro to serve
Instructions
Directions
- Place cauliflower into a food processor and pulse until it is similar in size to rice grains (this may have to be done in batches, depending on the size of your machine). If you do not have a food processor, you may grate or finely chop the cauliflower instead.
- In a large high-sided sauté pan, heat oil over medium heat and add onion. Cook for a few minutes until softened.
- Add sweet potato and cook, stirring occasionally, for about 10 minutes.
- Stir in coconut milk, water, tomato paste, curry powder and ginger, and simmer on low heat until mixture thickens and potatoes soften.
- Stir in chickpeas and cauliflower rice and cook for another 5 minutes. Season to taste with salt. Serve with lime and cilantro.
Notes
Courtesy of the Natural Gourmet Institute
