Quick Fix Cooking Tips plus Vegan Coconut Curry Chickpeas and Cauliflower


This is a guest post by Robin Robertson. The coconut curry chickpeas recipe and cooking tips are from her cookbook, Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes.

Vegan Coconut Curry Chickpeas and Cauliflower

During this hectic time of year, it can sometimes be a challenge to find time to make a nutritious dinner when we’re busy with a zillion other things. With a little planning, there are lots of ways to save time and get quick and easy meals ready. Here are just a few ideas:

  1. Make a large batch of brown rice and portion and freeze it to use as you need it.
  2. Keep your pantry stocked with a variety of canned beans, tomatoes, and other pantry staples and keep some frozen green peas, spinach, and other vegetables on hand as well.
  3. Plan some one-dish meals to save clean-up and make extra so you have leftovers for lunch or another dinner.

The following recipe for coconut curry chickpeas incorporates all three of these tips and if you’re a fan of curry, then this recipe is definitely for you. It goes together in a flash in one saucepan and combines fresh cauliflower and other vegetables including frozen peas for color, canned tomatoes and chickpeas from the pantry, all swathed in a creamy rich coconut curry sauce. Serve over cooked brown basmati rice (that you’ve cooked ahead) and dinner is served.

Special Diet Notes: Coconut Curry Chickpeas and Cauliflower

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

4.0 from 1 reviews
Vegan Coconut Curry Chickpeas and Cauliflower
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Recipe photo by Lori Maffei. Article and recipe by Robin Robertson. Robin’s newest book is Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes. It contains 150 all-new recipes and is a companion volume to her earlier book, Quick-Fix Vegetarian. You can learn more about Robin's books on her website, www.globalvegankitchen.com, and see more of her recipes on her blog, http://veganplanet.blogspot.com.
Serves: 4
  • 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
  • ½ teaspoon salt
  • Black pepper
  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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: The Ultimate Guide To Cauliflower | Recipe This

  2. I definitely agree with Pascale on the serving. I would say this serves 6 or 8 rather than 4, but leftovers are great! I had some problems with the consistency. Mine was very very runny in comparison to the picture. We actually ate it as a soup and the rice got saved for another day. Does the whole cup of stock always work for you? I feel for us it could have been completed omitted.

  3. This is a delicious and easy recipe. I did have to season to taste by adding chicken bouillon and pickled vinegar (w/scotch bonnet- that I add to almost everything!) And I checked but 1 serving is almost 2 cups so half a serving was perfect for me.

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