cauliflower and chickpea curry

prep: 15 MINUTES | cook: 20 MINUTES | total: 35 MINUTES | serves 6 TO 8

This is my take on Curry in a Hurry—it’s just as aromatic and flavorful as what you’d get from a restaurant, yet it’s ready in just over 30 minutes. When I put this on the table with plenty of steaming-hot basmati rice, our guests never believe that I didn’t order in!

2 teaspoons coconut oil

3 garlic cloves, minced

1 teaspoon grated fresh ginger

2 large carrots, peeled and sliced

1 large red bell pepper, cored, seeded, and sliced

¼ cup red curry paste

1 tablespoon tomato paste

2 (13.5-ounce) cans coconut milk

2 tablespoons soy sauce

1 medium head cauliflower, cut into florets

1 (8-ounce) can bamboo shoots, drained

1 (15-ounce) can chickpeas, drained and rinsed

Grated zest and juice of ½ large lime

¾ teaspoon kosher salt

½ teaspoon crushed red pepper flakes

½ cup chopped fresh basil

Cooked basmati rice, for serving

Melt the coconut oil in a large pot over medium heat. Add the garlic and ginger and cook for 2 minutes, until fragrant. Add the carrots and bell pepper and sauté for 2 minutes. Add the curry paste and tomato paste and cook for 1 minute, stirring to coat the veggies. Stir in the coconut milk, soy sauce, cauliflower florets, and bamboo shoots and bring to a boil. Reduce the heat to a simmer and add the chickpeas, lime zest and juice, salt, and pepper flakes. Cook until the cauliflower is tender, 10 to 15 minutes. Remove the pot from the heat and fold in the basil. Serve over basmati rice.