Sweet potato and chickpea curry with cauliflower rice

Ingredients for 3 servings:

• 1 head of cauliflower
• 4 medium-sized sweet potatoes
• 1 can chickpeas
• 1 large onion(s), red
• 2 cloves garlic
• 1 piece(s) ginger root (thumb-sized)
• 100 g feta cheese
• ½ chili pepper(s), fresh
• 250 g yogurt, Greek
• 1 lemon(s), untreated
• 1 tbsp red curry paste
• 4 tbsp coconut milk
• e.g. salt and pepper
• ½ bunch chives or coriander leaves
• 3 tbsp cashew nuts, chopped
• 600 ml water, boiling
• 150 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

low-calorie

Peel and quarter the potatoes, and fry them in oil in a pan for 5 minutes. Finely dice the onion, garlic, chili, and ginger and add them with the curry paste. Note: Be sure to taste the curry paste before use and adjust the amount of fresh chili accordingly. Cook for another 5 minutes. Then add the chickpeas, including their liquid, 600 ml of boiling water, and the coconut milk. Simmer uncovered on low heat for about 30 minutes, stirring occasionally. In the meantime, remove the stalks from the cauliflower and grate it to the size of rice grains using a food processor. Sauté the cauliflower in a saucepan with 150 ml of vegetable stock for about 10 minutes. Add the lemon zest and the juice of half a lemon to the yogurt. Just before serving, toast the cashew nuts in a pan, if desired. Stir the feta cheese and chives into the curry. Pour the curry over the cauliflower and sprinkle with the cashew nuts. Serve with the lemon yogurt.