💛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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