Description
This cauliflower rice curry recipe is adapted from The Complete Vegan Cookbook, written by Rebecca Ffrench, the chefs at NYC’s Natural Gourmet Institute, and me, Alexandra Shytsman. (Copyright © 2019 by Natural Gourmet Cookery Corporation. Published by Clarkson Potter, an imprint of Penguin Random House.)
Ingredients
Scale
- 1 tablespoon coconut or avocado oil
- 1 medium yellow onion, diced
- ¾ teaspoon fine sea salt, plus more to taste
- 1 medium sweet potato (peeled or skin-on), cut into ½-inch dice
- One 13-ounce can full-fat coconut milk
- 1 cup water
- 3 tablespoons tomato paste
- 4 teaspoons yellow curry powder
- ¾-inch piece of ginger, peeled and minced (about 1 tablespoon)
- 1 head of cauliflower, cut into florets OR about 4 cups store-bought cauliflower rice
- One 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1–2 tablespoons fresh lime juice, to taste
- Chopped cilantro, for serving
Instructions
- Heat the oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion with a ¼ teaspoon of salt and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Add the sweet potato and cook, stirring occasionally, until it is starting to soften and brown, 8-10 minutes.
- Stir in the coconut milk, water, tomato paste, curry powder, ginger, the remaining 1/2 teaspoon salt, and black pepper to taste. Cover and simmer over low heat until the mixture thickens and the potatoes are almost cooked through, about 10 minutes.
- Meanwhile, in a food processor, pulse the cauliflower in 2 batches until it is similar in size to rice grains.
- Add the cauliflower rice, chickpeas, and lime juice to the curry, and cook for another 5-10 minutes, until the cauliflower is tender. Taste and adjust the seasonings, if needed. Serve with cilantro.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 260
- Fat: 12 g
- Carbohydrates: 22.8 g
- Fiber: 4.6 g
- Protein: 5.8 g
