Vegetable Coconut Red Curry
with Bok Choy and Cauliflower
Ingredients
2 tablespoons coconut oil
½ white, yellow or red onion, diced
1 garlic clove, minced
1 head Foxy cauliflower, cut into florets
1 small red bell pepper, sliced
1 small yellow or orange bell pepper, sliced
1 head of Foxy baby bok choy, roughly chopped
1 can coconut cream
1 cup Thai red curry sauce or ¼ cup Thai red curry paste
1 can chickpeas, rinsed and drained
Preparation
In a large soup pot melt coconut oil over medium heat. Add onion and cook until soft and translucent, about 2 minutes.
Add garlic, cauliflower florets, bell peppers and bok choy and cook until soft, another 5-7 minutes, stirring frequently.
Add coconut cream, Thai red curry sauce (or paste) and chickpeas. Stir to combine all contents. Bring to a simmer, cover and cook for 10-15 minutes or until cauliflower is soft.
