How to Eat Clean for All 21 Meals This Week (Even If You’re Lazy)

INGREDIENTS

• 4 servings
• 1 tablespoon extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1 small head cauliflower, cut into bite-size florets
• 2 teaspoons chile powder
• 1 teaspoon ground coriander
• 3 tablespoons red curry paste
• One 14-ounce can coconut milk
• 1 lime, halved
• One 28-ounce can cooked chickpeas
• 1½ cups frozen peas
• Salt and freshly ground black pepper
• Steamed rice, for serving (optional)
• ¼ cup chopped fresh cilantro
• 4 scallions, thinly sliced

DIRECTIONS

1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
2. Add the cauliflower and toss well to combine. Stir in the chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute.
3. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot and continue to simmer until the cauliflower is tender, 8 to 10 minutes.

INSTRUCTIONS

For full instructions you can go to : http://www.purewow.com