This is one of our favorite dinners when we can find cauliflower.
Ingredients
1 TBSP vegetable oil (can be omitted if you sauté onions in a little water)
1 small yellow onion, chopped small
1 carrot, peeled and diced
1 small cauliflower cut into small florets
2 heaping TBSP curry powder or more to taste (brand will determine heat)
1 (14.5 oz) can diced tomatoes
1 cup vegetable broth
1 ½ cup home cooked chickpeas, or 1 (15 oz) can, drained and rinsed (Note: 1 cup dry = 1 ½ cooked)
1 cup frozen peas
1 (14 oz) can unsweetened coconut milk
½ tsp salt
Freshly ground black pepper (to taste)
Directions
Hint: measure out and chop everything in advance before you start cooking to make this super easy
- Heat oil over medium heat, add the onion, cover and cook until softened, about 5 minutes
- Stir in the carrot, cauliflower and curry, and cook about 1 minute
- Add tomatoes and broth, cover and cook until the vegetables are softened, about 10 minutes
- Stir in the chick peas, peas, coconut milk, salt and pepper. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 more minutes.
- Serve hot over cooked basmati or jasmine rice.