Savory blend of cauliflower, carrots, potatoes, and chickpeas simmered in a creamy coconut curry sauce. |
Ingredients
- 1 tablespoon coconut oil
- 2 garlic cloves, minced or 1 tablespoon jarred minced garlic
- 3 cups cauliflower florets (about 1 small to medium cauliflower)
- 1 large potato, cut into bite-sized pieces
- 3 medium carrots, peeled and sliced
- One (13.5-ounce) can coconut milk
- 1 cup vegetable broth or water
- 2 tablespoons peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 ½ teaspoons curry powder
- 2 tablespoons tomato paste
- One (15-ounce) can chickpeas, drained and rinsed
- 1 bell pepper, cut into 1 ½ inch pieces
- ½ cup frozen peas
Instructions
- Heat oil in a large, deep-sided skillet over medium heat. Add the garlic. Cook for 2 minutes.
- Add cauliflower, potato, and carrots. Cook for 5 minutes, stirring a few times.
- Add coconut milk, broth, peanut butter, soy sauce, curry powder, and tomato paste in a bowl and whisk until smooth.
- Pour sauce mixture into the skillet. Stir until vegetables are well coated. Allow sauce to simmer for about 8-10 minutes, until vegetables are tender.
- Add chickpeas and bell pepper. Cook for 5 more minutes.
- Add peas. Cook until heated through.
Notes
Try This
- Serve over brown rice or whole-grain noodles.
- For extra flavor, add hot sauce, sriracha, or fresh lime juice.
- Vegetable oil can be substituted for coconut oil.
- Try other veggies like eggplant, zucchini, onion, or broccoli.
- Refrigerate leftovers and eat them within 3 days. Reheat until hot and steaming (165 F) before eating.