1. Heat oil in a large skillet over medium-high heat. Add chickpeas and cook, stirring frequently, until crispy and golden, about 5 minutes. Transfer to a bowl using a slotted spoon.
2. In the same skillet, cook the onion and garlic for 2 minutes.
3. Add the red pepper and cauliflower and cook for 5 minutes longer, or until cauliflower is slightly soft.
4. Stir in the red curry paste, grate in the fresh ginger, then pour the coconut milk over. Bring mixture to a boil, reduce heat to medium-low and simmer for 20 minutes.
5. Finish the curry with fresh lime juice, chopped cilantro and the reserved toasted chickpeas. Season with salt and pepper, to taste. Serve over rice, if desired.
Toasty Chickpea and Veggie Coconut Curry
Serves 6
All you need:
2 tablespoons canola oil
1 (15 oz.) can chickpeas, drained and rinsed
1 small yellow onion, diced
3 garlic cloves, minced
1 red pepper, seeded and diced
1 small head cauliflower, chopped into tiny pieces
1/4 cup red curry paste
2 teaspoons freshly grated ginger
2 (13.66 oz.) cans coconut milk
Juice of 1 lime
1/4 bunch fresh cilantro, chopped
Salt and pepper, to taste
Basmati rice, for serving (optional)
All you do:
1. Heat oil in a large skillet over medium-high heat. Add chickpeas and cook, stirring frequently, until crispy and golden, about 5 minutes. Transfer to a bowl using a slotted spoon.
2. In the same skillet, cook the onion and garlic for 2 minutes.
3. Add the red pepper and cauliflower and cook for 5 minutes longer, or until cauliflower is slightly soft.
4. Stir in the red curry paste, grate in the fresh ginger, then pour the coconut milk over. Bring mixture to a boil, reduce heat to medium-low and simmer for 20 minutes.
5. Finish the curry with fresh lime juice, chopped cilantro and the reserved toasted chickpeas. Season with salt and pepper, to taste. Serve over rice, if desired.