Heat a large greased skillet on medium-high. Finely chop the onion and
carrot. Add to skillet. Cook 5 min.
Add cauliflower to skillet and cook 2 min.
Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook
vegetables 3 min., until golden, stirring occasionally.
Stir in the curry powder and cook 1 min.
Add the coconut milk and heat to a simmer. Season with salt.
Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min.,
until zucchini is tender.