Spice up your meat-free Mondays or Vegetarian diet with this delicious, Thai-style chickpea curry recipe!
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 small head cauliflower, cut into bite-size florets
1 can chickpeas
2 teaspoons chilli powder
1 teaspoon ground coriander
3 tablespoons red curry paste
1 can coconut milk
1 lime, halved
1½ cups frozen peas
Salt and freshly ground black pepper
Cauliflower or brown rice
¼ cup chopped fresh coriander
4 spring onions, thinly sliced
1. In a large pot, saute the onions, capsicum, ginger and garlic until tender. Then add in the cauliflower with chilli powder, coriander and red curry paste.
2. Next, stir in the coconut milk and simmer for around 10 minutes, or until the cauliflower is tender.
3. Add in the lime juice, chickpeas, peas and salt and pepper and stir to combine. Bring the pot back to a simmer until the sauce has reduced to a curry consistency.
4. Serve with cauliflower or brown rice, and top with coriander and spring onions.