Quick Fix Cooking Tips plus Vegan Coconut Curry Chickpeas and Cauliflower
Robin Robertson ~ 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 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.
Recipe: Coconut-Curry Chickpeas and Cauliflower
Summary: 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. This recipe is from 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 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
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)
Diet type: Vegan
Number of servings (yield): 4
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.
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