Chickpea Coconut Curry

Ingredients

• 3 Tablespoon coconut or avocado oil
• 4-5 large carrots, peeled and thinly sliced diagonally
• 1 medium onion, diced
• 1 large head of cauliflower, trimmed and cut into 1-inch florets
• 1 Tablespoon + 2 teaspoons your favorite curry powder or paste
• 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
• 1 1/2 cups vegetable or chicken broth
• 1 15-oz can chickpeas (garbanzo beans), drained
• 1/2 teaspoon salt
• 1 15-oz can coconut milk
• zest and juice from one lime
• 2 Tablespoons chopped fresh mint (optional)

Instructions

1. 1

   In a large skillet heat the oil to...: In a large skillet heat the oil to medium-high heat.

2. 2

   Add sliced carrots, onions, and cauliflower pieces; saute,...: Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.

3. 3

   Stir in curry powder and crushed red pepper...: Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.

4. 4

   Add broth, chickpeas, and salt; bring to a...: Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.

5. 5

   Add coconut milk and lime zest/juice. Let it...: Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.

6. 6

   Serve on hot rice.