Coconut Curry With Cauliflower, Carrots, & Chickpeas

READY IN: 22mins
Recipe by sofie-a-toast

From Perry's Plate

Top Review by COOKGIRl

Yum! We made veggie bowls with this recipe. Lined the bowls with baby spinach then added a spoonful of basmati rice, the vegetable mixture/beans, fresh mint and fresh cilantro, lime slices. Perfect! Bought organic cauliflower from the farmer's market just for this occasion, too! Don't skip the mint! Made for Veg Tag/April.

Ingredients Nutrition

Directions

  1. In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
  2. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
  3. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
  4. Serve on hot rice with yogurt on top.

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