After such an emotional week and weekend, I found myself needing some cooking therapy to distract myself from any anxious thoughts about all of the change coming up–more to come tomorrow on the results of match for Cameron and I and what it means for our future!!

For now though, keep calm and curry on, because this (Vegan) Spicy Cauliflower Chickpea Curry is sure to curry you through the week. Sorry, I got a bit curried away with the puns 🙂

Ingredients:

2 T coconut oil

3 T Thai red curry paste

1 small yellow onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 poblano pepper, diced

3-4 cloves garlic, minced

1.5 T fresh ginger, grated

1 T cumin

1 T coriander

2 tsp tumeric

1-2 tsp cayenne pepper (depending on preferred spice level)

1 can lite coconut milk (use regular for a more creamy sauce)

1/2 cup roma tomatoes, diced

1 can chickpeas, drained and rinsed

1/3-1/2 cup vegetable stock or water

1 large carrot, shredded

2 T green onions + some for garnish

Salt + red pepper flakes to taste

Directions:

1. Heat the coconut oil and Thai red curry paste in a large skillet over medium heat. Add onion, peppers, garlic, ginger, and spices. Cook until vegetables start to soften.
2. Add coconut milk, tomatoes, and chickpeas. Bring to a boil and then decrease to a simmer for ~7 minutes or until cauliflower is cooked fully and sauce is creamy. Add salt and red pepper flakes to taste.
3. Add water to thin the consistency if desired.
4. Add carrots and green onions. Serve with your favorite rice, quinoa, or naan bread.