Chickpea & Vegetable Coconut Curry
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…
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tbsp. fresh ginger, minced
- 3 garlic cloves, minced
- 1 small head cauliflower, cut into bite-size florets
- 2 tsp. chili powder
- 1 tsp. ground coriander
- 3 tbsp. red curry paste
- one 14-ounce can coconut milk
- 1 lime, halved
- one 28-ounce can chickpeas
- 1½ cups frozen peas
- ¼ cup kosher salt and freshly ground black pepper
- 4 steamed rice, for serving (optional)
- chopped fresh cilantro
- scallions, thinly sliced
Method
- 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.
