Coconut-Curry Chickpeas and Cauliflower

Coconut-Curry Chickpeas and Cauliflower

From Go Dairy Free -- http://www.godairyfree.org/201112065347/News/Nutrition-Headlines/Quick-Fix-Cooking-Tips-plus-Vegan-Coconut-Curry-Chickpeas-and-Cauliflower.html

Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes by Robin Robertson © 2011, published by Andrews McMeel.

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 broth1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

1 cup frozen peas1 (13-ounce) can unsweetened coconut milk

1/2 teaspoon salt Black pepper

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder, to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4