INGREDIENTS:

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch fresh ginger, peeled & finely grated
• 3 Tbsp fresh cilantro, chopped (plus more for garnish)
• 1 small head of cauliflower, cut into florets
• 3 cups chopped potatoes (or sweet potatoes)
• 2 Tbsp red curry paste
• 1 Tbsp curry powder
• 2 tsp turmeric
• 1 & 1/2 tsp coriander
• 1 & 1/2 tsp cumin
• 14 oz can chopped tomatoes
• 14 oz can chickpeas (or peas) drained & rinsed
• 14 oz can coconut milk, full fat or light
• Lime slices, for serving

INSTRUCTIONS:

1. Heat the oil in a large, heavy pot. Add the onions and cook until they’re soft and translucent, about 5 minutes. Add the garlic, ginger and cilantro; and sauté until fragrant, about 1 minute.
2. Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and sauté for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
3. Next, add the canned tomatoes with their juices, chickpeas or peas and coconut milk in addition to 2 cups of water.*
4. Bring to a boil, then turn the heat too low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
5. Serve over rice and garnish with cilantro and lime slices, if desired.

*I cut water to 1 & 1/2 cups