Thai Peanut Coconut Cauliflower Chickpea Curry

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Thai Peanut Coconut Cauliflower Chickpea Curry

Flavorful Thai peanut coconut cauliflower chickpea curry is packed with bold flavors and plant-based protein. Make this cozy, vegetarian dish in one pan for the perfect weekday meal!

Ingredients

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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 McCormick Ground Turmeric
• ½ teaspoon McCormick Ground Red Cayenne Pepper, plus more if you like extra 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

Instructions

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.
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. 
3. Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. 
4. Next instructions, click here

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