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