1 Tbls extra-virgin olive oil
1 red bell pepper, thinly sliced
3 garlic cloves, minced
2 tsp chili powder
3 Tbls red curry paste
1 lime halved
1 1/2 c frozen peas
4 scallions, thinly sliced
1 red onion, thinly sliced
1 Tbls fresh ginger, minced
1 small head cauliflower, cut into bite size florets
1 tsp ground coriander
1 (14 oz) can coconut milk
1 (28 oz) can chickpeas
1/4 c fresh cilantro
Salt & pepper to taste
Steamed rice, for serving optional
In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
Add the cauliflower and toss well to combine. Stir in the chili powder, coriander and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.
Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
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.
Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.