Sunday Supper: Cauliflower and Chickpea Curry

Serves 6 to 8.

Note: Think of this as curry in a hurry. From "Two Peas & Their Pod Cookbook," by Maria Lichty.

• 2 tsp. coconut oil

• 3 garlic cloves, minced

• 1 tsp. grated fresh ginger

• 2 large carrots, peeled and sliced

• 1 large red bell pepper, cored, seeded and sliced

• 1 tbsp. tomato paste

• 2 (13.5-oz.) cans coconut milk

• 2 tbsp. soy sauce

• 1 medium head cauliflower, cut into florets

• 1 (8-oz.) can bamboo shoots, drained

• Grated zest and juice of 1/2 large lime

• 3/4 tsp. kosher salt

• 1/2 tsp. crushed red pepper flakes

• 1/2 c. chopped fresh basil

• Cooked basmati rice, for serving

Melt the coconut oil in a large pot over medium heat. Add the garlic and ginger, and cook for 2 minutes, until fragrant. Add the carrots and bell pepper and sauté for 2 minutes.

Add the curry paste and tomato paste, and cook for 1 minute, stirring to coat the vegetables.

Stir in the coconut milk, soy sauce, cauliflower florets and bamboo shoots, and bring to a boil. Reduce heat to a simmer and add the chickpeas, lime zest and juice, salt and pepper flakes. Cook until the cauliflower is tender, 10 to 15 minutes.