– Oil – Onion – Carrots – Cauliflower – Peppers – Ginger – Garlic – Coconut milk – Chickpeas – Water. – Red curry paste – Rice wine vinegar – Soy sauce – Salt – Peas – Spinach
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.