Alcoeur Apron's Chickpea and Vegetable Coconut Curry

Ingredients

• 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

Steps

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.

Source: https://www.purewow.com/recipes/chickpea-vegetable-coconut-curry