• Deep pot

• 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

• Garnish: cilantro, chopped peanuts, green onions

1. Saute aromatics 2 tbsp minced garlic, 1 tbsp grated ginger in oil on medium-high, 30 seconds
2. Saute small veggies 1 bunch green onion, 1 chopped carrot, 1 head cauli florets 3-5 min
3. 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
4. Add bell pepper and chickpeas; simmer on medium-low, 10 minutes