Coconut Curry With Cauliflower, Carrots, & Chickpeas

• 3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
• 4 -5 large carrots, peeled and thinly sliced diagonally
• 1 medium onion, diced
• 1 large head cauliflower, trimmed and cut into 1-inch florets
• 1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
• 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
• 1 1/2 cups vegetables or 1 1/2 cups chicken broth
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1/2 teaspoon salt
• 1 (15 ounce) can coconut milk
• zest and juice from one lime
• 2 tablespoons chopped of fresh mint (optional)

1. In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
2. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
3. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
4. Serve on hot rice with yogurt on top.

coconut, carrots, onion, head cauliflower, your favorite curry, red pepper, vegetables, chickpeas, salt, coconut milk, lime, mint

Taken from www.food.com/recipe/coconut-curry-with-cauliflower-carrots-chickpeas-485472 (may not work)