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?Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew yogurt.?…Still on vacation friends ?. I’ll be home soon, creating lots of new recipes and sharing them with you. ?Reposting my absolute favorite chickpea curry recipe. It belongs to Chef Jonah at East Harlem School and he so kindly shared it with me when I was working in his kitchen. ?Recipe: 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.
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