Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew by cookingforpeanuts
Follow us vegadishes for Daily vegan recipes
Heat about 2 tbsp olive oil.
Add 1 large finely diced onion + 1 sweet potato cut into 1/2 inch cubes.
Sauté until onion is translucent, about 8 minutes. (Add a little vegetable broth or more oil as needed.) Add 3 minced garlic cloves, 1 T minced ginger (or ginger powder), 1 tsp ground cumin, 1/2 tsp turmeric, 2 tsp curry powder and sauté another 30 seconds.
Mix in 2 diced tomatoes and sauté another minute.
Add one 15oz can coconut milk and mix. Simmer until sweet potato has softened. Blend into a smooth sauce.
Salt + pepper to taste. Return to stove and mix in one 15oz can garbanzos.
Top with chopped peanuts, fresh cilantro and toasted coconut.
Recipe cilantro-lime cauliflower rice:
chop florets from 1 large cauliflower into roughly equal-sized pieces.
Pulse in food processor until rice-like texture.
Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tbsp olive oil until fragrant.
Add cauliflower rice and salt/pepper to taste.
Add juice 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower quite tender.