What better thing to do on a Sunday night than updating my blog with a delicious little recipe I made last night and finally being able to watch Burnt (the new Bradley Cooper movie).
Warning this recipe does make for about 4 people, I had quite a bit left over so I froze some for a rushed evening, and will definitely be eating this for the next day or two. Day one was today for lunch, and day two will be tomorrow evening for dinner.


2 tsp canola oil
1/2 red onion, minced or diced
2 small carrots, minced
1 cup small cauliflower florets (from 1 small cauliflower)
1 can of diced tomatoes, drained
1 cup vegetable broth
1 can chickpeas, drained & rinsed
1 cup peas, frozen or can
1 can unsweetened coconut milk
1/2 tsp salt
Black pepper


Heat oil in a large saucepan over medium heat. Once the oil is warm, add the onions, cover & cook until softened, about 5 minutes. 

Stir in the carrots, 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 flavours are well blended and the mixture has slightly thickened, 10 minutes. 

Serve hot, on a bed of rice. 

Happy Sunday Everyone, quarter to 11pm and I am off to bed!