Vegan Coconut Curry Chickpeas and Cauliflower

Servings: 4

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

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, and salt to taste.
6. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer.
7. Serve hot.