Chickpea Cauliflower Curry
Weeknights can be busy, so finding a quick and healthy dinner can be a challenge. Try our Chickpea Cauliflower Stir Fry. The whole meal, including the rice, can be made in less than 30 minutes. You can also increase the protein by adding chicken - slice chicken breast thinly, saute in coconut oil before adding curry. Enjoy!
Ingredients
2 tablespoons Aunt Patty’sⓇ Virgin Coconut Oil
2 tablespoons red or yellow curry paste
1 (13.5oz) can coconut milk
1 red bell pepper, seeded and thinly sliced
1 pound cauliflower, cut into florets
1 (14.5oz) can chickpeas, drained and rinsed
2 tablespoons Aunt Patty’sⓇ Coconut Sugar
1 tablespoon fish sauce or salt to taste
Juice of ½ lime, or to taste
Cooked brown or white rice, for serving
Chopped cilantro and lime wedges, for serving
Directions
1. In a large skillet, melt coconut oil over medium heat. Add curry paste and fry until fragrant and the oil is colored bright red, about 2 minutes.
2. Stir in coconut milk, pepper, cauliflower, and chickpeas. Cover and simmer until vegetables are tender, about 5 minutes.
3. Remove from the heat and stir in coconut sugar, fish sauce or salt, and lime juice.
2. Stir in coconut milk, pepper, cauliflower, and chickpeas. Cover and simmer until vegetables are tender, about 5 minutes.
3. Remove from the heat and stir in coconut sugar, fish sauce or salt, and lime juice.
4. Serve over rice, garnished with cilantro and lime wedges.