Coconut Curry With Cauliflower, Carrots, & Chickpeas

From Perry's Plate

• Ready In: 22 mins
• Serves: 6-8

Ingredients

• 3  tablespoons coconut (or your preferred cooking oil) or 3  tablespoons  grapeseed oil (or your preferred cooking oil)
• 4 -5  large carrots, peeled and thinly sliced diagonally
• 1  medium onion, diced
• 1  large  head cauliflower, trimmed and cut into 1-inch florets
• 1  tablespoon  plus 2 tsp. your favorite curry powder or 1  tablespoon curry paste
• 1⁄4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
• 1 1⁄2 cups  vegetables or 1 1⁄2 cups chicken broth
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1⁄2 teaspoon salt
• 1 (15 ounce) can coconut milk
•  zest and juice from one lime
• 2  tablespoons  chopped of fresh mint (optional)

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.