Thai Cauliflower & Chickpea Curry

Ingredients

Main ingredients:

• 8 oz fresh or frozen cauliflower in small florets

• 14 oz can of peas

• 14 oz can of chickpeas

• 14 oz can of coconut milk

• Small jar of Thai red chili curry paste “Thai Kitchen”

• 2 cloves of garlic (chopped)

• Rice and/or naan to serve

• Salt

• Olive oil

Instructions

Love Thai take out but camping? Here’s a simple recipe that will satisfy your curry cravings.

1) In a pot of frying pan, fry the garlic with a tablespoon of olive oil until fragrant, around 30 seconds.

2) Add cauliflower and fry until softened, about 3-5 minutes.

3) Add a can of peas, stir, and fry for an additional 2 minutes.

4) Add the chickpeas and curry paste, stir, fry for about 1 minutes.

5) Add in the can of coconut milk.

6) Simmer over low heat and bring to a boil, about 5 minutes.

7) Serve over rice and/or naan for the ultimate backcountry Thai taste.