Coconut Veggie Chickpea Bowl (Print-Friendly Version)
A bright Thai-inspired bowl with chickpeas, cauliflower, and coconut milk, quick to prepare and full of flavor.
# What You'll Need:
→ Main Ingredients
01 -
Kosher salt, to taste
02 -
Freshly ground black pepper, to taste
03 -
180 g frozen peas
04 -
800 g cooked chickpeas, rinsed and drained
05 -
1 lime, halved
06 -
400 ml coconut milk
07 -
45 g red curry paste
08 -
1 teaspoon ground coriander
09 -
2 teaspoons chili powder
10 -
1 small head cauliflower, chopped into florets
11 -
3 garlic cloves, finely chopped
12 -
15 g fresh ginger, finely chopped
13 -
1 red bell pepper, thinly sliced
14 -
1 red onion, thinly sliced
15 -
15 ml extra-virgin olive oil
→ For Serving and Garnish
16 -
4 scallions, thinly sliced
17 -
15 g fresh cilantro, chopped
18 -
Steamed rice (optional)
# How to Make It:
01 -
Heat olive oil in a large pan over medium heat. Add sliced red onion and bell pepper, cook until softened, about 5 minutes. Add chopped ginger and garlic, sauté until fragrant, about 1 minute.
02 -
Stir in cauliflower florets, chili powder, ground coriander, and red curry paste. Cook for about 1 minute until vegetables take on color and spices are aromatic.
03 -
Pour in coconut milk, reduce heat to medium-low, cover pot, and simmer until cauliflower is tender, about 8 to 10 minutes.
04 -
Remove lid, squeeze juice from lime halves into the pot, stir well. Add chickpeas, frozen peas, salt, and pepper. Let mixture simmer until heated through and bubbling.
05 -
Serve hot, topped with chopped cilantro and sliced scallions. Optionally, accompany with steamed rice.
# Additional Tips:
01 -
Toast spices briefly before adding coconut milk to enhance flavor depth.