Chickpea and Cauliflower Curry

Ingredients

• 4 tablespoons red curry paste
• 1 teaspoon ginger, minced
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 14-oz can coconut milk
• 1 14-oz can chickpeas, drained and rinsed
• 1 14-oz can diced tomatoes
• 1 small head cauliflower, broken into small florets
• naan

Steps

1. Heat a dutch oven over medium heat.
2. Add the curry paste and cook until fragrant, about 2 minutes.
3. Add the ginger, white onion, garlic, and red bell pepper.
4. Cook until tender and fragrant, about 5 minutes. Add a tablespoon or two of water if needed to avoid sticking to the pan.
5. Add the coconut milk, chickpeas, diced tomatoes, and cauliflower.
6. Bring to a boil and then reduce to a simmer.
7. Season to taste with salt and pepper.
8. Simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
9. Serve over rice with the naan.