Cauliflower Green Curry Recipe

• 2 tablespoons vegetable oil
• 1 medium yellow onion, medium dice
• 1 1/2 teaspoons kosher salt, plus more as needed
• 4 medium garlic cloves, thinly sliced
• 3 tablespoons Thai green curry paste
• 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1/4 cup packed Thai basil leaves
• 1 1/2 teaspoons freshly squeezed lime juice
• Steamed white rice or brown rice, for serving (see Game Plan note)

1. Heat the oil in a large frying pan over medium heat until shimmering.
2. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute.
5. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.
6. Add the cauliflower, chickpeas, and green beans and stir to combine.
7. Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes.
8. Remove from the heat and stir in the basil leaves and lime juice.
9. Taste and season with more salt as needed.
10. Serve with steamed rice.

vegetable oil, yellow onion, kosher salt, garlic, green curry, unsweetened regular, water, soy sauce, head cauliflower, chickpeas, green beans, basil, freshly squeezed lime juice, white rice

Taken from www.chowhound.com/recipes/cauliflower-green-curry-29293 (may not work)