Are you expecting visitors and it’s one of your aim to serve them a delicious meal?
Why order a takeout when you can impress them with your cooking skills. Get into the kitchen, grab your apron and cook this Thai inspired delicacy in 30 minutes, you won’t only treat them right with your meal but also leave a lasting impression of your cooking skills on them.
Interestingly, cruciferous veggies has alot of anti-inflammatory phytochemicals.
Total time: 30mins (Prep time: 10mins, Cook time: 20mins)
Ingredients For Chickpea And Vegetable Coconut Curry
- Extra virgin olive oil- 1 tablespoon
- Red onion (thinly sliced)- 1
- Red bell pepper (thinly sliced)- 1
- Fresh ginger (minced)- 1 tablespoon
- Garlic cloves (minced)- 3
- Small head cauliflower (cut into bite size florets)- 1
- Chile powder – 2 teaspoons
- Ground coriander- 1 teaspoon
- Red curry paste – 3 tablespoons
- 14-ounce can coconut milk- 1
- Lime (halved)- 1
- 28-ounce can cooked chickpea- 1
- Frozen peas- 1 1/2 cups
- Salt and freshly ground black pepper
- Steamed rice for serving (optional)
- Chopped fresh cilantro- 1/4 cup
- Scallions (thinly sliced)- 4
How To Make Chickpea And Vegetable Curry.
- In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 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 chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute.
- Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot 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.
- Calories: 665
- Fat: 31g
- Carbs: 80g
- Protein: 26g
- Sugars: 17g