Cauliflower Coconut Curry
This cozy and simple stew warms you up from the inside out, providing vegetables and complex carbs for a nourishing meal.
1 Tbsp avocado oil
1 yellow onion, diced
1 medium sweet potato, diced
1 (13.5 ounce) can coconut milk
1 cup water
3 Tbsp tomato paste
4 tsp curry powder
2 tsp ginger, grated
1 large head of cauliflower, chopped into small pieces
1 can chickpeas, drained and rinsed
4 tsp fresh lime juice
Fresh cilantro for garnish
Heat the oil in a large saucepan over medium heat.
Add the onion with a dash of salt and sauté until somewhat translucent. Add sweet potato and cook until tender.
Add ginger, curry powder, coconut milk, water, and tomato paste. Cook for 2 min.
Next, add zucchini, cauliflower, and chickpeas.
Simmer until all ingredients are al dente.
Squeeze lime over mixture and simmer for another minute or so.
Serve over jasmine rice as is or incorporate diced chicken breast before serving.
Garnish with cilantro and lime.