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Chickpea and Vegetable Coconut Curry

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 tablespoon fresh ginger minced
  • 3 garlic cloves minced
  • 1 small head cauliflower cut into bite-size florets
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 3 tablespoons red curry paste
  • One 14-ounce can coconut milk
  • 1 lime halved
  • One 28-ounce can chickpeas
  • 1½ cups frozen peas
  • Kosher salt and freshly ground black pepper
  • Steamed brown rice for serving (optional)
  • ¼ cup chopped fresh cilantro
  • 4 scallions thinly slice

Instructions
 

  • In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
  • Add the cauliflower and toss well to combine. Stir in the chili powder, coriander and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.
  • Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
  • Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.
  • Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.