Thursday, April 25, 2019

Thai Peanut Coconut Cauliflower Chickpea Curry


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

 Get full Instructions: Click here