Thai Chickpea Coconut Curry: 5 Minute Meal That Delights

This Thai Chickpea Coconut Curry is a vibrant, plant-based dish bursting with bold flavors and wholesome ingredients.

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Place a large deep 10-inch skillet or pot over medium-high heat. Add coconut oil, garlic, and ginger, cooking for 30 seconds until fragrant.
Add diced green onion, thinly sliced carrot, and cauliflower florets to the skillet. Sauté for 3-5 minutes until cauliflower begins to brown slightly and onions soften.
Pour in the lite coconut milk, water or vegetarian broth, red curry paste, creamy peanut butter, gluten-free soy sauce or coconut aminos, cayenne pepper, turmeric, and salt. Stir thoroughly to combine all ingredients.
Stir in julienned red pepper and rinsed chickpeas. Reduce heat to medium-low and let the curry simmer gently for 10 minutes, allowing flavors to meld. Taste and adjust seasonings if needed.
Stir in frozen peas and simmer for an additional minute to warm through.
Divide curry into bowls or meal prep containers. Garnish with fresh cilantro, green onion, and chopped peanuts or cashews. Serve with brown rice or quinoa for a complete, protein-packed plant-based meal. Enjoy!