Coconut Veggie Chickpea (Printable Recipe)
A colorful Thai-style bowl packed with chickpeas, cauliflower, and coconut milk. It comes together fast—in about half an hour.
# Ingredients You'll Need:
→ Main ingredients
01 -
Kosher salt, as much as you want
02 -
Freshly ground black pepper, as much as you like
03 -
180 g frozen peas
04 -
800 g cooked chickpeas, rinsed and drained
05 -
1 lime, cut in half
06 -
400 ml coconut milk
07 -
45 g red curry paste
08 -
1 teaspoon ground coriander
09 -
2 teaspoons chili powder
10 -
1 small head of cauliflower, chopped into little florets
11 -
3 garlic cloves, finely chopped
12 -
15 g fresh ginger, finely chopped
13 -
1 red bell pepper, sliced thin
14 -
1 red onion, thinly cut
15 -
15 ml extra-virgin olive oil
→ For serving and garnish
16 -
4 scallions, thinly cut
17 -
15 g fresh cilantro, chopped small
18 -
Steamed rice for serving, totally optional
# Steps to Follow:
01 -
Spoon it out while it's hot. Top with chopped cilantro and sliced green onions. If you want, pair it with some steamed rice.
02 -
Take the lid off, squeeze in juice from the lime halves. Give it a good mix. Dump in the chickpeas and frozen peas. Add a pinch of salt and pepper. Let it bubble again till everything's hot.
03 -
Now pour in the coconut milk. Turn the heat to medium-low and let it simmer easy. Cover the pot. Let it cook until your cauliflower is nice and soft, 8 to 10 minutes tops.
04 -
Add cauliflower florets and stir everything together. Sprinkle in your chili powder, ground coriander, and toss the red curry paste in. Let it cook until the veggies pick up some color. About a minute is enough.
05 -
Heat your olive oil in a big pan over medium. Toss in the sliced red onion and bell pepper. Cook them till they start getting soft, maybe 5 minutes. Throw in the chopped ginger and garlic, let that go until your kitchen smells awesome, about a minute.
# Extra Tips:
01 -
Toast your spices before adding coconut milk for a boost in flavor.