Description
A creamy, Thai-inspired vegan curry made with chickpeas, cauliflower, red bell pepper, and coconut milk. Quick, flavorful, and ready in 30 minutes.
Ingredients
-
2 tbsp olive oil
-
1 red onion, sliced
-
1 red bell pepper, sliced
-
1 tbsp fresh ginger, grated
-
3 garlic cloves, minced
-
2 cups cauliflower florets
-
1 tsp chili powder
-
1 tsp ground coriander
-
2 tbsp red curry paste
-
1 (14 oz) can full-fat coconut milk
-
Juice of 1 lime
-
1 (15 oz) can chickpeas, drained and rinsed
-
1 cup frozen peas
-
Salt and black pepper, to taste
-
Chopped cilantro and sliced scallions for garnish
-
Optional: Steamed rice for serving
Instructions
-
Heat olive oil in a skillet. Sauté onion and bell pepper until soft.
-
Add garlic and ginger, cook 1 minute until fragrant.
-
Add cauliflower, chili powder, and coriander. Cook 3–4 minutes.
-
Stir in red curry paste and cook for 1 minute.
-
Pour in coconut milk. Simmer covered for 10–12 minutes.
-
Add chickpeas, peas, and lime juice. Simmer 5 more minutes.
-
Season with salt and pepper. Garnish and serve over rice.
Notes
- Use full-fat coconut milk for the best texture.
- Adjust spice level by using more or less curry paste.
- Great for meal prep and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired