Chickpea coconut curry simmered with carrots, cauliflower, and red peppers in a coconut milk sauce spiced with curry, cumin, and turmeric, served over fluffy jasmine rice. The chickpeas and vegetables cook low and slow until the curry thickens into something rich and warming. A filling vegan dinner that's ready in minutes with zero cleanup.

Long grain white rice, carrots, cauliflower, chickpeas, diced onions, red bell peppers, tomato paste, coconut milk, sunflower oil, vegetable oil, minced ginger, curry powder, turmeric, cumin, red chili flakes, black pepper, salt.