Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings

Ingredients:

  • 1 Tb. extra virgin olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tb. fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 small head of cauliflower, cut into bite-size florets
  • 2 tsp. chili powder
  • 1 tsp. ground coriander
  • 3 Tb. red curry paste
  • 1, 14 oz. can coconut milk
  • 1 lime, halved
  • 1, 28 oz. can chickpeas
  • 1½ cups frozen peas
  • Kosher salt and freshly ground black pepper
  • Steamed rice, optional for serving
  • ¼ cup fresh cilantro, chopped
  • 4 scallions, thinly sliced

Directions:

  • 1

    Heat the olive oil in a large saucepan over medium heat. Add the bell pepper and onion and saute until tender. Then add the ginger and garlic and saute until fragrant, about 1 to 2 minutes.

  • 2

    Add in the cauliflower and toss well. Stir in the chili powder, coriander and red curry paste. Cook together until mixture begins to caramelize, about 1 minute.

  • 3

    Stir in the coconut milk and let the mixture simmer on medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, usually around 8 to 10 minutes.

  • 4

    Remove the lid and squeeze the lime juice into the curry, then stir well to combine.

  • 5

    Add the chickpeas and peas, then season with salt and pepper. Bring the mixture to a simmer.

  • 6

    Serve over rice and garnish with cilantro and scallions.