1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 small head cauliflower, cut into bite-size florets
2 teaspoons chile powder
1 teaspoon ground coriander
3 tablespoons red curry paste
One 14-ounce can coconut milk
1 lime, halved
One 28-ounce can cooked chickpeas
1½ cups frozen peas
Salt and freshly ground black pepper
Steamed rice, for serving (optional)
¼ cup chopped fresh cilantro
4 scallions, thinly sliced
In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute. Add the cauliflower and toss well to combine. Stir in the chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot and continue to simmer until the cauliflower is tender, 8 to 10 minutes. Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer. Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.