A healthy and super easy vegetarian curry made with coconut milk and Thai red curry.
- 2 teaspoons coconut oil
- 1/2 cup sliced white onion (see note)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 large carrots, peeeled
- 1 large red pepper, cored, seeded and sliced
- 1/4 cup red curry paste
- 1 tablespoon tomato paste
- 2 (13.5 oz) cans full fat coconut milk
- 2 tablespoons tamari (see note)
- 1 medium head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
- grated zest and juice of 1/2 large lime
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chopped fresh basil
- cooked basmati rice, for serving
- Melt coconut oil in a large pot of over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the garlic and ginger and cook for 2 minutes, until fragrant.
- Add the carrots and bell pepper and sauté for 2-3 minutes.
- Add the curry paste and tomato paste and cook for 1 minute, stirring to coat the veggies.
- Stir in the coconut milk, tamari, cauliflower florets, and bring to a simmer.
- Add the chickpeas, lime zest and juice, salt, and pepper flakes. Cook until the cauliflower is tender, 10-15 minutes.
- Remove from the pot and fold in basil. Serve over basmati rice.
The recipe doesn’t call for onion but I think it’s a great addition. I also subbed tamari for soy sauce to keep the dish gluten free. Lastly, the recipe calls for 1 (8 oz) can bamboo shoots but I didn’t have any so left them out!