PURPLE CAULIFLOWER PEANUT COCONUT CURRY (VEGAN)

FOR THE SAUCE: 1 yellow onion, finely chopped 1 garlic clove, minced 1 tablespoon fresh ginger, minced 1-2 teaspoons coconut oil 1 13.5-ounce can light coconut milk 3 tablespoons peanut butter 3 tablespoons coconut aminos (gluten-free), or lowsodium soy sauce 1 teaspoon cumin 1 teaspoon garam masala

⅛ teaspoon cayenne FOR THE VEGETABLES: 2 cups chickpeas 2 cups cauliflower, cut into 1-inch florets

2 cups fresh green beans, ends trimmed

3 to 4 tablespoons melted coconut oil

¼ teaspoon salt 1 bell pepper (optional) 3 carrots 1 cup broccoli 1 cup snap peas Rice or noodles, for serving

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil, and brush the foil with a bit of coconut oil. Place the vegetables and chickpeas on the sheet and drizzle them with the rest of the oil and sprinkle with salt. Bake for 20-30 minutes, until the cauliflower florets are soft.

Next make the curry sauce. In a saucepan over medium heat, melt the teaspoon of coconut oil. Sauté the onions, garlic, and ginger for 3 minutes.

Add the coconut milk and heat to a simmer. Melt in the peanut butter and stir until completely melted. Stir in the coconut aminos (or soy sauce) and spices. Reduce the heat and let cook for 10 minutes. Add the roasted vegetables to the curry sauce and serve.