Chickpea Vegetable Coconut Curry (Printable Version)
A vibrant Thai-inspired curry with chickpeas, cauliflower, and coconut milk, ready in just 30 minutes.
# Ingredients:
→ Main ingredients
01 -
15 ml extra-virgin olive oil
02 -
1 red onion, thinly sliced
03 -
1 red bell pepper, thinly sliced
04 -
15 g fresh ginger, minced
05 -
3 garlic cloves, minced
06 -
1 small head cauliflower, cut into bite-size florets
07 -
2 teaspoons chili powder
08 -
1 teaspoon ground coriander
09 -
45 g red curry paste
10 -
400 ml coconut milk
11 -
1 lime, halved
12 -
800 g cooked chickpeas, drained and rinsed
13 -
180 g frozen peas
14 -
Kosher salt, to taste
15 -
Freshly ground black pepper, to taste
→ For serving and garnish
16 -
Steamed rice (optional)
17 -
15 g fresh cilantro, chopped
18 -
4 scallions, thinly sliced
# Steps:
01 -
In a large saucepan over medium heat, warm the olive oil. Add the sliced red onion and red bell pepper and sauté until nearly tender, approximately 5 minutes. Stir in the minced ginger and garlic, cooking until fragrant, about 1 minute.
02 -
Incorporate the cauliflower florets and toss to combine. Sprinkle in chili powder, ground coriander, and red curry paste, then cook until the mixture begins to caramelize, about 1 minute.
03 -
Pour in the coconut milk and bring the mixture to a gentle simmer over medium-low heat. Cover the saucepan and cook until the cauliflower is tender, 8 to 10 minutes.
04 -
Remove the lid and squeeze fresh lime juice into the mixture, stirring well. Add the chickpeas and frozen peas, season with salt and black pepper, and return to a simmer until heated through.
05 -
Serve immediately with steamed rice if desired. Garnish each serving with chopped fresh cilantro and sliced scallions.
# Notes:
01 -
For extra depth of flavor, lightly toast the spices before adding the coconut milk.