The journey continues. This recipe would be the first truly vegan dish I have posted so far. The flavour was unbelievable and easy to make, if you decide to give it a shot, cut back on the red curry paste!
½tablespoongluten-free soy sauce or coconut aminos
½teaspoonMcCormick Ground Turmeric
½teaspoonMcCormick Ground Red Cayenne Pepper, plus more if you like extra heat
1red pepper, julienned
1(15 ounce) can chickpeas, rinsed and drained
Chopped peanuts or cashews
Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.
Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!