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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Chickpea and Vegetable Coconut Curry


  • 1 tablespoon extra-virgin olive oil

  • 1 red onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 tablespoon fresh ginger, minced

  • 3 garlic cloves, minced

  • 1 small head cauliflower, cut into bite sized florets

  • 2 teaspoons chili powder

  • 1 teaspoon ground coriander

  • 3 tablespoons red curry paste

  • 14 ounce can coconut milk

  • 1 lime, halved

  • 28 ounce can chickpeas, drained and rinsed

  • 1 1/2 cup frozen peas

  • Kosher salt and freshly ground black pepper

  • Steamed rice, for serving (optional)

  • 1/4 cup chopped fresh cilantro

  • 4 scallions, thinly sliced


  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and saute until nearly tender, about 5 minutes. Add the ginger and garlic, and saute until fragrant, about 1 minute.

  2. Add the cauliflower and toss well to combine. Stir in the chili powder, coriander, and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.

  3. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.

  4. 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 mixture back to a simmer.

  5. Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.


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