Coconut Curry With Cauliflower Carrots Chickpeas
From perry's plate
Steps
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 , 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.
Ingredients
coconut, carrots, onion, cauliflower, curry powder, crushed red pepper flakes, vegetables, chickpeas, salt, coconut milk, lime, of fresh mint