Cauliflower Peanut Butter Thai Curry

Equipment

Deep pot

Ingredients

1 can coconut milk
1 can chickpeas
1/2 cup broth or water
1/2 tablespoon coconut oil or any oil for saute
2 tbsp curry paste
2 tbsp peanut butter
2 tbsp minced garlic
1 tbsp grated ginger
1 tbsp soy sauce
1 tbsp salt
1/2 tbsp ground tumeric
1/2 tbsp cayenne pepper
1 carrot julienned or cut small
1 red pepper julienned or cut small
1 cauliflower broken into florets
1 bunch green onions diced
(Optional) Cilantro, chopped peanuts, green onions

Steps

Saute aromatics 2 tbsp minced garlic, 1 tbsp grated ginger in oil on medium-high, 30 seconds
Saute small veggies 1 bunch green onion, 1 chopped carrot, 1 head cauli florets 3-5 min
Add liquids and spices 1 can coconut water, 1/2 cup broth, 2 tbsp curry paste, 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp salt, 1/2 tbsp tumeric, 1/2 tbsp cayenne and stir well; 5 min
Add bell pepper and chickpeas; simmer on medium-low, 10 minutes

[cozy, fast, low prep]