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Ingredients
- 2 teaspoons 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 chickpeas, drained and rinsed or 1 (15-ounce) can
- 1 cup frozen peas
- 1 (13-ounce) can unsweetened coconut milk
- ½ teaspoon salt
Ingredients
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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, and salt to taste.
- Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer.
- Serve hot.
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