Cauliflower and chickpea curry!!

Yum. Made this quick and satisfying meal today. I tried to find where I got the recipe online to no avail. Sorry. I served it on jasmine rice with a side of eggplant (baingan bharta, I will share another time). I added green peas for a little color and topped with fresh cilantro. I used full fat coconut milk and it was delicious. Not sure how that made it to my kitchen but it was a treat. I usually always have the reduced fat on hand.

I used Thai Kitchen's red curry paste. It comes in a little glass jar. I get it at my regular grocery store. I love spicy so i used 3-4 tablespoons. Highly recommend this satisfying dish that can really be a complete meal on its own or with some chicken or tofu. It took about 45 minutes to throw together including cook time. Two thumbs way up. When a recipe makes it to a recipe card I know it's a keeper. Cheers!!