Simple Chickpea & Cauliflower Red Curry

• •1.5 cup Brown Rice (uncooked)
• •2 tbsp Red Curry Paste (adjust to your spice preference)
• •1 head Cauliflower (cut into small florets)
• •2 cans Canned Chickpeas (15-ounce each, rinsed and drained)
• •1 can Full-Fat Coconut Milk (13.5-ounce)
• •0.5 cup Vegetable Broth (or water)
• •1 tbsp Lime Juice
• •1 tsp Brown Sugar (optional, to balance flavors)
• •to taste Salt
• •0.3 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. 1

   **Cook the Brown Rice:** In a medium saucepan, combine brown rice with 3 cups of water (or according to package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Keep warm.

2. 2

   **Simmer the Curry:** Heat a high-sided skillet over medium heat with the curry paste and coconut milk and whisk to combine. Add the cauliflower florets and rinsed chickpeas and vegetable broth (or water) to the skillet. Stir everything together. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the cauliflower is fork-tender.

3. 3

   **Finish and Season:** Remove from heat. Stir in the lime juice and brown sugar (if using). Taste and season with salt as needed. The curry paste and broth may already provide enough salt.

4. 4

   **Serve:** Ladle the chickpea and cauliflower curry over bowls of warm brown rice. Garnish generously with fresh chopped cilantro before serving.

Chef's Tips

• 💡For extra veggies, feel free to add spinach, bell peppers, or green beans along with the cauliflower. Add softer vegetables closer to the end of the cooking time.
• 💡Adjust the amount of red curry paste to your desired level of spice. Start with 2 tablespoons for mild-medium, and add more for extra kick.
• 💡Full-fat coconut milk provides the creamiest texture and richest flavor, but light coconut milk can be used for a lighter version.