Shrimp Curry with Chickpeas and Cauliflower

Name: Shrimp Curry with Chickpeas and Cauliflower
Yield: 4
Ingredients: 3 tablespoons vegetable oil; 1 onion, finely chopped; 1/2 large fennel bulb, finely chopped; 1 2-inch piece ginger, finely grated; Kosher salt, freshly ground pepper; 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed; 1 tablespoon red curry paste; 1 tablespoon shrimp paste with bean oil; 1 13.5-ounce can unsweetened coconut milk; 2 cups low-sodium chicken broth; 2 tablespoons fish sauce; 1/2 head of cauliflower, cut into 1-inch pieces; 1 15.5-ounce can chickpeas, drained, rinsed; 12 ounces shrimp, peeled, deveined; Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

Shrimp Curry with Chickpeas and Cauliflower was pinched from <a href="http://www.bonappetit.com/recipe/shrimp-curry-with-chickpeas-and-cauliflower" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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3 tablespoons vegetable oil

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1 onion, finely chopped

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1/2 large fennel bulb, finely chopped

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1 2-inch piece ginger, finely grated

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Kosher salt, freshly ground pepper

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1 5-inch piece lemongrass, tough outer layer removed, lightly smashed

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1 tablespoon red curry paste

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1 tablespoon shrimp paste with bean oil

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1 13.5-ounce can unsweetened coconut milk

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2 cups low-sodium chicken broth

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2 tablespoons fish sauce

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1/2 head of cauliflower, cut into 1-inch pieces

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1 15.5-ounce can chickpeas, drained, rinsed

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12 ounces shrimp, peeled, deveined

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Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

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