Coconut Curry with Cauliflower, Carrots, and Chickpeas

• 3 Tablespoons Coconut Or Grapeseed Oil (or Preferred Cooking Oil)
• 4 whole Large Carrots, Peeled And Slice Thinly On The Bias
• 1 whole Medium Onion, Diced
• 1 whole Head Of Cauliflower, Trimmed And Cut Into 1-inch Pieces
• 5 teaspoons Your Favorite Curry Powder Or Paste
• 1- 1/2 cup Vegetable Or Chicken Broth
• 1 can (15 Oz. Can) Chickpeas (Garbanzo Beans)
• 1/2 teaspoons Salt
• 1 can (15 Oz. Can) Coconut Milk
• 1 whole Lime, Zest And Juice
• 2 Tablespoons Chopped Fresh Mint
• 1/4 teaspoons Crushed Red Pepper Flakes (if Your Curry Powder Needs Some Kick)

1. In a large skillet, heat the oil to medium-high heat.
2. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
3. Stir in the curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
4. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
5. Add coconut milk and lime zest and juice.
6. Let it simmer uncovered for a couple of minutes until vegetables are as tender as youd like and the sauce has thickened slightly.
7. Stir in the mint.
8. Serve on hot rice.
9. Makes about 6-8 servings.

coconut, carrots, onion, cauliflower, curry, vegetable or chicken broth, chickpeas, salt, coconut milk, lime, fresh mint, red pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/coconut-curry-with-cauliflower-carrots-and-chickpeas/ (may not work)