====== Cauliflower Peanut Butter Thai Curry ======
{{ :recipes:yellow-chickpea-curry-square.jpg?nolink&200|}}
~~PAGEIMAGE:recipes:yellow-chickpea-curry-square.jpg~~

===== Equipment =====
  * Deep pot

===== Ingredients =====
  * 1 can coconut milk
  * 1 can chickpeas
  * 1/2 cup ++ broth | or water ++
  * 1/2 tablespoon coconut ++ oil | or any oil for saute ++
  * 2 tbsp curry paste
  * 2 tbsp peanut butter
  * 2 tbsp minced garlic
  * 1 tbsp grated ginger
  * 1 tbsp soy sauce
  * 1 tbsp salt
  * 1/2 tbsp ground tumeric
  * 1/2 tbsp cayenne pepper
  * 1 ++ carrot | julienned or cut small++
  * 1 ++ red pepper | julienned or cut small++
  * 1 ++ cauliflower | broken into florets ++
  * 1 bunch ++ green onions | diced ++
  * (Optional) Cilantro, chopped peanuts, green onions

===== Steps =====
  - Saute ++ aromatics| 2 tbsp minced garlic, 1 tbsp grated ginger++  in oil on medium-high, 30 seconds
  - Saute ++ small veggies| 1 bunch green onion, 1 chopped carrot, 1 head cauli florets++  3-5 min  
  - Add ++ liquids and spices| 1 can coconut water, 1/2 cup broth, 2 tbsp curry paste, 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp salt, 1/2 tbsp tumeric, 1/2 tbsp cayenne++ and stir well; 5 min
  - Add bell pepper and chickpeas; simmer on medium-low, 10 minutes

{{tag>[cozy fast "low prep"]}}