I know, I know it’s practically all I cook, but that’s because it’s so yummy and flavourful. Curry is something I seem to cook weekly. This week, I tried a bit of a different stir fry with cauliflower and chickpeas and will definitely be making it again.

Ingredients: 6 florets cauliflower (washed and separated), 2 tbsp olive oil, 1 large can chickpeas (rinsed and drained), 3 sticks celery (washed and sliced thinly), 2 handfuls rice noodles, 1 whole yellow pepper and 1 whole orange pepper (washed and cut into slices), 1 small can coconut milk, 4 cloves garlic, 3 heaping tbsp curry powder, 1 tsp cumin, 1 tsp paprika, 1 tsp ginger powder, 1 cup cilantro, greek yogurt (optional to top dish off)

Instructions:  preheat oven to 425 degrees. Place cauliflower florets on a baking tray with parchment paper and drizzle with olive oil. Bake for 20 minutes until crispy. While this is in the oven, boil water for rice noodles and cook whenever water is ready. In a food processor, blend coconut milk, garlic, ginger powder, curry powder, cilantro, paprika, and cumin. In a large skillet (on medium heat), combine peppers, chickpeas, and celery with a teaspoon of olive oil and pour sauce overtop. Once rice noodles are done and cauliflower is done, add them to the skillet and let simmer with sauce for 5 minutes. Serve with a dollop of plain greek yogurt.