Ingredients
- 2 tbsp avocado or coconut oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 cups cauliflower, chopped lightly
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- 2 tbsp fresh grated ginger
- 4 cloves garlic, minced
- 1 14oz can coconut milk
- 1 15oz can chickpeas
- 1 cup water
- 3 tbsp red curry paste (I used Thai Kitchen brand)
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp salt
- 1.5 cups fresh peas
- 3 oz fresh spinach
Instructions
- Prepare all veggies by chopping and dicing.
- In a dutch oven or large skillet, heat oil over medium high heat.
- Once hot, add onions, carrots, cauliflower, and peppers. Cook for 5-7 minutes or until veggies have softened slightly.
- Add in fresh ginger and garlic and cook for another two minutes.
- Reduce heat to medium. Add in a can of coconut milk, chickpeas, water, and curry paste. Stir until everything is combined. Then add in rice wine vinegar, soy sauce, and salt.
- Bring to simmer. Then add in peas and spinach. Cook for 5 more minutes and allow spinach to wilt. Turn off heat and serve with rice.
- Enjoy!
