
AI: end result may differ
cauliflower rice
.......................................................................
chickpeas
.......................................................................
coconut milk
.......................................................................
curry powder spice
.......................................................................
To taste
garlic
.......................................................................
½ clove
ginger root
.......................................................................
To taste
ground cumin
.......................................................................
To taste
olive oil
.......................................................................
onion
.......................................................................
½
peas
.......................................................................
pepper
.......................................................................
To taste
sweet potato
.......................................................................
water
.......................................................................
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
25 minutes
•••Finely chop the onion and mince the garlic. Peel the sweet potatoes and ginger, then cut the sweet potatoes into cubes and finely chop the ginger.
Add a splash of olive oil to a sauté pan and gently fry the onion and garlic. After about 3 minutes, add the sweet potato cubes.
After 5 minutes, add the ginger, peas, chickpeas, curry powder, cumin, and a pinch of pepper.
Fry briefly, then after 2–3 minutes add the coconut milk and water. Put a lid on the pan and let the sweet potato curry simmer gently for 10 minutes.
Meanwhile, prepare the cauliflower rice according to the package instructions.
Divide the cauliflower rice and sweet potato curry between two plates. Enjoy!