Creamy Tomatillo Coconut Curry with Spiced Chickpeas and Cauliflower - GourmetBetty

Ingredients

• 1 Tbsp olive oil
• 2 large shallots (diced)
• 1 small red or orange bell pepper (diced)
• 1 small jalapeño (de-seeded and diced)
• 4 small tomatillos (husks removed, diced)
• 2 cloves garlic (minced)
• 3 Tbsp tomato paste
• 1 Tbsp curry paste
• 1 tsp paprika
• 2 tsp garam masala
• 1 14 oz can chickpeas, drained and rinsed
• 1 small head cauliflower (cut into small pieces)
• 1 cup coconut milk
• 1 cup vegetable broth (low sodium)
• 2 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked basmati rice
• Sliced avocado (for serving (optional))