Coconut-Curry Chickpea and Cauliflower

1 Tbsp water                                                               1 cup vegetable broth
1 small yellow onion, minced                               1-15 oz can chickpeas, drained and rinsed
1 carrot thinly sliced                                                1 cup frozen peas
3 cups cauliflower florets (1 small cauliflower)   1-13 oz can unsweetened, light coconut milk
2 Tbsp curry powder or paste                                   ½ tsp sea salt
1 -14.5 oz can diced tomatoes, drained                pepper to taste

Saute onion over medium heat, adding water as needed.  About 5 minutes
Stir in carrot, cauliflower and curry powder to taste.  Add tomatoes and broth.  Cover and cook til veggies are soft.  About 10 minutes
Stir in chickpeas, peas and coconut milk.  Salt and pepper to taste.
Cook uncovered until flavors blend and mixture thickens slightly, about 10 minutes.  Serve hot over basmati brown rice.  Serves 4

Adapted from Quick Fix Vegan by Robin Robertson