Coconut Curry Chickpeas and Cauliflower (vegan)

By devogirl

Coconut milk adds richness to the flavorful sauce that can be made hot or mild, depending on the curry powder or paste that you use. Serve over cooked basmati rice.

Ingredients

• 2 teaspoons neutral vegetable oil
• 1 small yellow onion, minced
• 1 carrot, thinly sliced
• 3 cups small cauliflower florets (from 1 small cauliflower)
• 2 tablespoons curry powder or paste (or to taste)
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 cup vegetable broth
• 1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 (13-ounce) can unsweetened coconut milk
• 1/2 teaspoon salt
• Black pepper

Preparation

Step 1

1 Heat the oil in a large saucepan over medium heat.

2 Add the onion, cover, and cook until softened, about 5 minutes.

3 Stir in the carrot, cauliflower, and curry powder, to taste.

4 Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes.

5 Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste.

6 Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer.

7 Serve hot.