Thai Peanut Coconut Cauliflower Chickpea Curry
Flavorful Thai peanut coconut cauliflower chickpea curry is
packed with bold flavors and plant-based protein. Make this cozy, vegetarian
dish in one pan for the perfect weekday meal!
INGREDIENTS
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
