
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 | |
Fresh cilantro | |
Green onion | |
Chopped peanuts or cashews |
1. | Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften. |
2. | Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine. |
3. | Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. |
4. | Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. |
5. | Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy! |
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