Simple Chickpea & Cauliflower Red Curry

A quick and flavorful vegan curry featuring tender chickpeas and cauliflower simmered in a rich coconut milk broth infused with aromatic red curry paste. It's a comforting and easy meal, perfect served over fluffy brown rice and garnished with fresh cilantro.

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.

   Time: 30 min
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.

   Time: 15 min
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.

   Time: 2 min
4. 4.

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

   Time: 1 min