Cauliflower Rice Curry with Sweet Potato
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 organic chickpeas drained, rinsed
- 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