23/01/2020
This delicious Thai peanut coconut cauliflower chickpea curry is packed with bold flavours and plant-based protein. This vegetarian dish in one pan also makes for an easy weekday meal!
Ingredients
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 onions, diced
1 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 soy sauce
½ teaspoon ground turmeric
½ teaspoon ground cayenne pepper
½ teaspoon salt
1 red pepper, julienned
1 can chickpeas, rinsed and drained
½ cup frozen peas
To garnish:
Fresh coriander
Green onion
Chopped peanuts or cashews
Instructions
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.
Next, add in coconut milk, water, curry paste, peanut butter, soy sauce, cayenne pepper, turmeric, and salt, and stir well to combine.
Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!
