2 cups of rice
1 medium white onion
2-3 red, yellow, orange, or green peppers
6 green onions
1 head of cauliflower
4 Tbsp neutral oil
1 can of chickpeas, drained and rinsed
4 oz. Thai-style red curry paste
1 15 oz. can of coconut milk
4-8 oz. of light beer or white wine for deglazing pan (optional)
1.5 cups of veggie broth (Better Than Bouillon recommended)
Salt and pepper to taste
Sambal or sriracha to taste
Cilantro for topping
Lime for topping
Other great things to add are sweet potato, kale, roasted winter squash, cubed extra firm tofu.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Chop cauliflower into pieces with most of the florets intact. Toss in 2 Tbsp. oil and season with salt and pepper. Spread onto baking sheet and roast for 15-20 minutes, until tender and browned.
Meanwhile, rinse rice and prepare as normal in rice cooker or on stove top, then begin to prepare vegetables for the curry.
Quarter the onion then chop into 1” wide pieces for searing. Slice peppers similarly into 1-inch pieces. Take 4 of the green onions and cut them in half, then cut into 2” long pieces. Reserve the rest for toppings.
Put remaining 2 Tbsp. of oil into a deep, hot pan or Dutch oven. Heat the oil on high until it’s shimmering and just barely smoking then add your white onion, green onion, and peppers. Let sear in the pan for about 1-2 minutes, allowing char marks to form, then add the chickpeas and cook for another 3-5 minutes until slightly softened and onions are turning a little translucent. Bring the heat a little lower to medium-high and deglaze the pan with the beer or wine. Then, add your curry paste and cook for about 2-3 minutes, stirring to keep it all from sticking. Then, add veggie broth and cauliflower, then let it simmer for 5-10 minutes. Finally, add the can of coconut milk and taste for seasoning. Add salt, pepper, and chili sauce as needed for flavor. Serve over rice with lime wedge, cilantro, and sliced green onion.
Recipe provided by Natalia Mendez