Time 45m Yield 6 Number Of Ingredients 20 Steps:
Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute. Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who’d like more heat, sriracha sauce. Garnish with cilantro.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and curry. Stir-fry until garlic is soft and curry dissolved. Add chickpeas, Coconut Milk, and soy sauce. Bring to a boil and simmer 10 minutes. Add tomatoes, sugar, and lime juice. Simmer for 5 minutes. Stir in basil or cilantro until combined, and serve over rice.
