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    You are at:Home»News»In The News»Quick Fix Cooking Tips plus Vegan Coconut Curry Chickpeas and Cauliflower

    Quick Fix Cooking Tips plus Vegan Coconut Curry Chickpeas and Cauliflower

    13
    By Alisa Fleming on December 6, 2011 In The News

    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.

    4.5 from 2 reviews
    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.
    3.2.2708
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    13 Comments

    1. Kelly on January 22, 2018 6:36 pm

      My first time trying curry at home. This dish is so flavorful and the leftovers tasted even better! Thank you and I would like to try some more of your recipes.

      Reply
      • Alisa Fleming on January 23, 2018 6:26 pm

        I’m so glad it worked out well for you Kelly!

        Reply
    2. veronica scaff on December 29, 2017 3:14 pm

      I am new to having several severe allergies. I am confused about the soy allergy. I have read that lentils and chickpeas are part of the soy family when allergic? Your recipe says ‘soy free’ yet uses chick peas. I really want to try this, but need to know about chickpeas. Are they part of the soy family!?

      Reply
      • Alisa Fleming on December 29, 2017 4:40 pm

        Hi Veronica, lentils, chickpeas, and soybeans are all part of the legume family of foods, but they aren’t the same food. Each food has it’s own specific proteins that you can be allergic to. It can be more common to react to a food in the same family, but this isn’t always the case. If you are concerned, then you should speak with your physician about getting allergy tested for other legumes, like lentils, chickpeas, and other beans. Nonetheless, this recipe is in fact, soy-free. But again, this is something that you should discuss with your physician. I can not advise you medically on what foods are safe for you. Good luck!

        Reply
    3. Pingback: The Ultimate Guide To Cauliflower | Recipe This

    4. Daphne on September 16, 2015 5:57 pm

      Love this…I make it often and freeze it !!

      Reply
      • Alisa Fleming on September 17, 2015 9:10 am

        Fantastic! So glad you are enjoying the recipe Daphne and thank you for sharing your feedback.

        Reply
    5. Sommer on April 2, 2015 5:22 pm

      This is SOOO good! I have been making it every week. And I love having leftovers for lunch 🙂

      Reply
      • Alisa Fleming on April 3, 2015 8:52 am

        Robin’s recipes are the best! I’m not surprised your loving it Sommer 🙂

        Reply
    6. Yetta on November 6, 2014 1:04 pm

      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.

      Reply
    7. Pascale on August 11, 2014 6:48 am

      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.

      Reply
      • Alisa Fleming on August 11, 2014 12:55 pm

        Fabulous, and thanks for sharing your note about the serving size!

        Reply
    8. Pingback: Sunday Night Dinners | une fille a nice

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