1 tbs coconut oil
1 small white onion (diced)
1 red bell pepper (sliced)
2tsp Ginger Minced
1tbs Curry Powder
2 tbs Red Thai Curry Paste
3tsp Garlic Minced
3tsp kosher salt
15oz Cooked Chickpeas
3c Vegetable Broth
15oz Coconut Milk
2c Tomato Sauce
1 small Cauliflower (cut into florets)
2c diced Butternut Squash
1pt shiitake mushrooms (sliced)
2c baby spinach
In a large pot or dutch oven, heat canola oil and add cook onions until they start to become translucent.
Add sliced red peppers to the pan.
Add in your spices and mix well.
Toss in your chickpeas and give it a good stir.
Pour in coconut milk, vegetable broth, and tomato sauce.
Mix well. Let simmer for about 7 minutes.
Add cauliflower, butternut squash, and mushrooms to the pot.
Turn your heat down to low and let simmer for about another 20-25 minutes or so.
You want your cauliflower to be nice and tender.
Add your spinach to the pot about 5 minutes before serving.
Serve over rice and top with roasted chickpeas and Thai favorites like fresh basil, lime, cilantro, and sliced jalepenos.