1 (13- to 14-ounce) can full-fat Coconut Milk

3 tablespoons Red Curry Paste, less if you don’t like hot and spicy

1 medium head of cauliflower, broken into bite-size florets (about 4 cups)

1 can of chickpeas, rinsed and drained

Salt, to taste

Bring coconut milk to a simmer in a large skillet over medium heat. Stir in curry paste, one tablespoon at a time. Taste after each addition. Add only until the spicy heat level is just right for you.  Bring to a boil. Reduce heat to low, simmer 5 minutes.

Meanwhile, steam cauliflower in a separate pot, for 7 minutes, or until tender-crisp.

Add steamed cauliflower to curry sauce, along with chickpeas. Mix well and cook 3-5 minutes. Salt to taste.

Serve with brown rice.

Makes 3 to 4 servings.

• Tips from the cook

  ·         I use a stainless steel steamer basket to cook the cauliflower. If you don’t have one, cook the cauliflower in a half-inch of boiling water, checking to be sure there is always a little water in the bottom of the pot. You can find stainless steel steamer baskets at most department stores, some hardware stores and some grocery stores.

  ·         I find the Thai Kitchen brand of Red Curry Paste in the Asian food section of the grocery store.

  ·         To cook rice, place 1 cup of uncooked brown rice in a pot with 2 cups of water. Bring to a boil. Add salt, if you wish. Reduce heat, cover pot and simmer rice for 35 to 40 minutes, until water has disappeared and rice is tender. Fluff rice with a fork and keep covered until ready to serve. Makes about 3 cups of cooked rice.

  ·         I prefer cauliflower in this dish, but any of your favorite vegetables will work. You can switch up the kind of beans you use, too. My favorite combo is the cauliflower and chickpeas.