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Chickpea and Vegetable Coconut Curry
Curry
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 small head cauliflower, cut into bite-size florets
  •  
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 3 tablespoons red curry paste
  • One 14-ounce can coconut milk
  • 1 lime, halved
  • One 28-ounce can chickpeas
  • 1½ cups frozen peas
  • Kosher salt and freshly ground black pepper
  • Steamed rice, for serving (optional)
  • ¼ cup chopped fresh cilantro
  • 4 scallions, thinly sliced
Steps
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