Coconut-Curry Chickpeas and Cauliflower

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.