Ingredients
1 can of chickpeas
1 can of 100% coconut milk
Seasonal vegetables, choose 3 or 4 (see recipe notes);
1 bunch of broccoli, in florets, stems chopped
1 small head of cauliflower, in florets, stems chopped
2 bell peppers, diced
3 carrots, sliced
6 stalks of celery, chopped
2 small zucchinis, sliced
2 potatoes, cubed
1-2 tablespoons of red curry paste
1 teaspoon of cumin
1 teaspoon of coriander
1 ½ teaspoons of cinnamon
1 teaspoon of ground ginger
1 tablespoon of fresh ginger, minced
3 cloves of garlic, minced
1 onion, diced
2 tablespoons of lime juice or half a fresh lime
Salt and pepper, to taste
1 tablespoon of olive oil
1 tablespoon of gochujang paste, sriracha or chilli sauce
Over medium heat, heat olive oil and sauté onion, garlic and ginger for a few minutes. Add the curry paste and gochujang or other hot sauce and coconut milk. Lower heat and heat the coconut milk through, dissolving the curry paste and gochujang. Then, add in the spices as desired. Begin to cook rice, if you plan on having it with the curry, Add in the chickpeas, drained and rinsed, and whatever vegetables you are using. Over medium-low heat, bring the curry to a simmer. Once the vegetables and chickpeas are cooked, add the lime juice and turn the heat to the lowest setting until you are ready to serve.
Notes:
The most time consuming part of this dish is preparing the vegetables. Feel free to do this ahead of time.
When choosing seasonal vegetables, keep portions in mind. Do not use all of the vegetables listed unless you change the listed quantities (i.e. using half a head of cauliflower, or 2 carrots, etc.).