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Chickpea and Vegetable Coconut Curry
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Sure, you could order takeout. Or you could ditch the menu, grab an apron and whip up this quick Thai-inspired dish in 30 minutes flat. Introducing chickpea and veggie coconut curry. It’s your new go-to dish when you want to impress someone (or just really want curry).
Makes 4 servings
Start to Finish: 30 minutes
Ingredients
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 small head cauliflower, cut into bite-size florets
2 teaspoons chile powder
1 teaspoon ground coriander
3 tablespoons red curry paste
One 14-ounce can coconut milk
1 lime, halved
One 28-ounce can cooked chickpeas
1½ cups frozen peas
Salt and freshly ground black pepper
Steamed rice, for serving (optional)
¼ cup chopped fresh cilantro
4 scallions, thinly sliced
Directions
1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
2. Add the cauliflower and toss well to combine. Stir in the chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute.
3. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
4. Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.
5. Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.
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