Whole Food, Plant-Based Recipe Cauliflower Chickpea Curry

Ingredients

• 4 T mild curry paste
  

• 1 24 oz. bag frozen cauliflower, prepared by package instructions, (or one fresh head, florets removed and lightly steamed)
  
• 1 can chickpeas, drained
  
• 1 cup coconut milk (or other plant milk)
  
• 1 large handful of chopped fresh cilantro
  
• Juice of 1 lime

Instructions

1. Heat a large nonstick skillet over medium heat.
2. Add the curry paste and cook for a minute or two.
3. Add the cauliflower and chickpea . Toss to coat the cauliflower in the curry paste.
4. Add the coconut milk, lime and half of the cilantro. Lower the heat and simmer until the liquid reduces by half, and the cauliflower turns a golden red color.
5. Sprinkle the rest of the cilantro on top and serve.
6 Serve immediately, or store in the refrigerator up to one week.