A delightful and easy-to-make coconut curry featuring a medley of vegetables and chickpeas, perfect for a quick and satisfying meal.
Heat a large skillet over medium heat and add a drizzle of oil.
Using a non-stick skillet can help prevent sticking and make cleanup easier.
Add the sliced carrots, chopped onion, and cauliflower florets to the skillet. Sauté until the onion becomes translucent.
Cut the vegetables into similar-sized pieces for even cooking.
Stir in the curry powder and red pepper flakes, cooking for an additional minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Add the chickpeas, coconut milk, and salt to the skillet. Stir well and bring to a gentle simmer.
Rinse the chickpeas before adding to remove excess sodium.
Squeeze in the juice of the lime and sprinkle with chopped cilantro before serving.
Add the lime juice off the heat to preserve its fresh flavor.
Serve the curry hot over rice or with naan bread.
Garnish with extra cilantro or a dollop of yogurt for added flavor.
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