Hot Coconut Vegetable Curry |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A very hearty vegetarian meal which works great on its own or over rice. Ingredients:
1 tablespoon canola oil |
1 onion, diced |
3 garlic cloves, minced |
2 tablespoons ginger, minced |
1 tablespoon cumin seed |
1 teaspoon ground coriander |
1 teaspoon cayenne pepper |
3 tablespoons curry powder |
1 (14 ounce) can coconut milk |
2 cups water or 2 cups broth |
1 (350 g) package firm tofu, cubed |
1 (15 ounce) can chickpeas |
2 small potatoes, cubed |
1 sweet potato, cubed |
1 carrot, diced |
2 cups cauliflower florets |
1/2 cup peas |
1 bunch cilantro, washed and chopped |
2 tablespoons unsweetened coconut |
1 lemon, sliced |
Directions:
1. Fry onion, garlic and ginger in large pot until onion appears translucent.
2. Add the spices and continue to cook for 2 minutes, constantly stirring.
3. Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
4. Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
5. Before serving, take off the heat and stir in the cilantro.
6. Garnish with the coconut and a slice of lemon.
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