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.
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:
- Make a large batch of brown rice and portion and freeze it to use as you need it.
- 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.
- 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.
- 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
- 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.