Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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/coconut aminos, red 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!