Ingredients

The following ingredients have 4 Servings
  • 1 medium white onion, diced (1 cup, 200 g) 
  • 3 cloves garlic, finely chopped (15 g) 
  • 1 inch piece of fresh ginger, peeled and minced (5 g) 
  • 1 tbsp olive oil (omit and use water for oil-free)
  • 1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups) 
  • 2 cups peeled and chopped carrots (approx. 4 carrots, 300 g)
  • 2 red bell peppers, sliced (2 cups, 300 g)
  • 1 small to medium-sized head cauliflower, stems and leaves removed, chopped into florets (500 g) 
  • 2 tbsp tomato paste (28 g)
  • 4 tbsp yellow or red curry paste (56 g)
  • 1 14 oz can full-fat coconut milk (400 mL) 
  • 1/2 cup water 
  • 2 tsp kosher salt
  • up to 1 tsp chili flakes, to spice preference (optional) 
  • 1/2 cup fresh cilantro, finely chopped

Instruction

  • Heat oil in a medium sauce pan over medium heat, add onion, garlic and ginger. Sauté until soft, approximately 2-3 minutes. 
  • Stir in the tomato paste and curry paste and cook for an additional 2-3 minutes. Stirring often.
  • Add the chickpeas, carrots and red peppers stir until well coated. 
  • Pour in the can of coconut milk and half cup on water along with cauliflower florets. Bring to a simmer and allow to cook for 10-15 minutes until all the vegetables are tender. 
  • Finish with salt and chili flakes for additional heat if you’d like. Remove from the heat and stir in chopped cilantro. 
  • Serve over a bed of rice and enjoy!