Thai Peanut Coconut Cauliflower Chickpea Curry
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.97 out of 5 stars
(66)
Ingredients
4 servings
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if you l ike heat
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
- To garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
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Preparation
Step 1
Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
Step 2
Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.
Step 3
Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
Step 4
Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
Step 5
Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!
Step 6
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