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.

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.

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Vegan Coconut Curry Chickpeas and Cauliflower

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

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.

Author: Robin Robertson

Serves: 4

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
• ½ teaspoon salt
• Black pepper

Instructions

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.

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