Ingredients
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3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
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4 -5 large carrots, peeled and thinly sliced diagonally
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1 medium onion, diced
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1 large head cauliflower, trimmed and cut into 1-inch florets
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1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
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1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
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1 1/2 cups vegetables or 1 1/2 cups chicken broth
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1 (15 ounce) can chickpeas, drained (garbanzo beans)
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1/2 teaspoon salt
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1 (15 ounce) can coconut milk
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zest and juice from one lime
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2 tablespoons chopped of fresh mint
Instructions
- 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.
- 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.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice with yogurt on top.