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