Thai Peanut Coconut Cauliflower Chickpea Curry

Loved the flavor. I added extra curry paste and lime juice.

Not very peanuty. Tasted more of veggie soup, if not for spicy paste. Watery.

Absolutely scrumptious. :) It did take a little while to cook and I realises the recipe was missing what to do with the cauliflour and carrots, but it was common sense. Definitely keen to make again. :)

Overall cooking time was much longer. Allow an hour unless you like veg crunchy.

Added tofu, side of rice and naan

Tasty, but a lot of prep work. Probably not a weekday menu item for us, but I'd make it again.

Doubled the chickpeas and added extra stock for more sauce. Replaced peas with edamame and added 4-5 cups of spinach for a more robust dish, also doubled the curry paste and peanut butter!

Added a little more peanut butter and pepper. Was delicious.

I add a diced onion and substitute frozen peas for edamame for more protein, and serve over brown rice.

Added toppings and also a bit of chilli powder to balance some of the sweetness, left out the chickpeas and made some brown rice as a side dish. Will make again for sure.