Easy chickpea and vegetable curry

Ingredients

• •1 cup uncooked basmati rice
• •1 medium onion, chopped
• •1 serrano pepper, chopped
• •1 small sweet potato, peeled and diced small
• •2 tbsp olive oil
• •2 can chickpeas, drained and rinsed
• •2 tbsp yellow curry paste
• •4 garlic cloves, pressed
• •1 1/2 tbsp ginger
• •2 can lite coconut milk
• •1/2 medium head cauliflower, cut into small florets
• •2 tbsp lemon juice
• •1 cup frozen peas
• •1 3/4 tsp salt

Steps

1. 1Cook the rice.
2. 2Heat oil in a large saucepan over medium heat. Add onion and serrano; cook 3-4 minutes or until onion is softened.
3. 3Add potato, chickpeas, curry powder, garlic, and ginger. Cook and stir 3-4 minutes or until fragrant.
4. 4Stir in coconut milk and cauliflower and bring to a simmer. Reduce heat to medium low; cover and cook 8-9 minutes or until potato is tender, stirring frequently.
5. 5Add lemon juice, peas, and salt to pan; simmer 4-5 minutes or until cauliflower is tender. Serve curry with rice.