Ingredients:

• 2 Tbls. coconut oil
• 2 cloves garlic, minced
• 2 tsp. fresh ginger
• 1 head of cauliflower cut into florets
• 1 large red bell pepper cut into 1 inch cubes
• 1&1/2 Tbls. curry paste (I used Patuk’s Madras Curry Paste)
• 1 can coconut milk
• 1/2 cup vegetable or chicken stock or water
• 1 can chickpeas, rinsed and drained-
• 1 cup frozen peas

Instructions:

1. Heat the oil in a large pot.
2. Add the ginger and garlic and sauté until soft.
3. Next add the cauliflower and peppers and curry paste stirring until well blended, then add the soup stock or water.
4. Allow the veggies to simmer 8 to 10 minutes
5. Add the coconut milk until well blended, then add the peas.
6. Simmer another few minutes until the entire mixture is heated thorough.