Coconut-Curry Chickpeas and Cauliflower

This dish is super satisfying. Creamy, savory and sweet all in the same bite. I especially like it because of the nutrition is provides. Lulu, my 9 month old, devoured it (despite it having a bit of a spicy kick to it). The coconut provides nourishing good fats for a healthy nervous system and developing brain; the curry powder makes this dish an anti-inflammatory power-house; and the cauliflower is a member of the anti-cancer cruciferous vegetable family. And did I mention it only takes about 25 minutes to make?! You can't go wrong with this one!

Ingredients
1 tbsp coconut oil (could also use olive oil)
1 small yellow onion, minced
1 carrot, thinly sliced
3 cups small cauliflower florets
2 tbsp curry powder or paste (or more if you are seeking extra anti-inflammatory benefits)
1 (14.5 ounce) can diced tomatoes, drained
1 cup vegetable broth
1 can chickpeas, drained
1 cup frozen peas
1 can unsweetened coconut milk
1/2 tsp salt
freshly ground black pepper
unsweetened dried coconut flakes (optional as a topper)

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. Top with coconut flakes if desired. Serve over quinoa or brown basmati rice.

Source: Quick-Fix Vegan  by Robin Robertson