Thai Peanut Coconut Cauliflower Chickpea Curry #vegetarian #vegan

Thai Peanut Coconut Cauliflower Chickpea Curry #vegetarian #vegan

Meanwhile, I have a warm bowl of vegan cauliflower chickpea curry with a little zest, a great deal of veggies and delightful nut and coconut flavors. Otherwise called COZY LOVE IN A SKILLET. Gettin' jiggy with it.

Dish of cauliflower curry with peas by a red compartment of ground turmericI prepared this curry half a month prior on the grounds that without a doubt, you folks love all my curry dinners and cauliflower is popular as hellfire. Toss in certain chickpeas for a little protein and BOOM: you have a 20 minute supper that is solid and hella tasty.

This dish both coconut enhance with a trace of nutty spread (my fav) and can be made as hot or as gentle as you can imagine. In case you're similar to me and love the warmth, have a go at multiplying that ground cayenne pepper. Note: I'm not in charge of how HOT you make it. I've cautioned you. The best part about this formula is that you add everything to your dish and let that decency stew away. It's simple and is ideal for and simple, weekday supper.

Also try our recipe Vegan Butternut Squash Curry with Spinach

Thai Peanut Coconut Cauliflower Chickpea Curry #vegetarian #vegan


Flavorful Thai peanut coconut cauliflower chickpea curry is packed with bold flavors and plant-based protein. Make this cozy, vegetarian dish in one pan for the perfect weekday meal!

INGREDIENTS
For the curry:

  • ½ tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 large carrot, thinly sliced
  • 1 small head cauliflower, broken into florets (3-4 cups)
  • 1 bunch green onions, diced
  • 1 (15 ounce) can lite coconut milk
  • ⅓ cup water or vegetarian broth
  • 2 tablespoons red curry paste
  • 2 tablespoons natural creamy peanut butter (or cashew butter)
  • ½ tablespoon gluten-free soy sauce or coconut aminos
  • ½ teaspoon McCormick Ground Turmeric
  • ½ teaspoon McCormick Ground Red Cayenne Pepper, plus more if you like extra heat
  • ½ teaspoon salt
  • 1 red pepper, julienned
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup frozen peas


To garnish:

  • Fresh cilantro
  • Green onion
  • Chopped peanuts or cashews


INSTRUCTIONS

  1. Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
  2. Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine. Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. 
  3. Taste, and adjust seasonings as necessary. Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. 
  4. Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!


Read more our recipe : The Best Low Carb Banana Bread

For more detail : https://bit.ly/2H42QAr

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