Ingredients for 6 servings:
1. 3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
2. 4 -5 large carrots, peeled and thinly sliced diagonally
3. 1 medium onion, diced
4. 1 large head cauliflower, trimmed and cut into 1-inch florets
5. 1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
6. 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
7. 1 1/2 cups vegetables or 1 1/2 cups chicken broth
8. 1 (15 ounce) can chickpeas, drained (garbanzo beans)
9. 1/2 teaspoon salt
10. 1 (15 ounce) can coconut milk
11. zest and juice from one lime
12. 2 tablespoons chopped of fresh mint

Directions:
1. In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
2. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
3. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
4. Serve on hot rice with yogurt on top.

Enjoy your meal!