Vegetable Curry with Chick Peas
By Published: May 18, 2010
- Yield: 4 Servings
- Prep: 25 mins
- Cook: 35 mins
- Ready In: 60 mins
For a hearty meal, serve this delicious curry over a bed of brown rice.
Ingredients
- 1 Cup White Onion
- 1 - 2 Tablespoons Poblano Pepper
- 1/3 Cup Celery
- 1/3 Cup Carrot
- 2 Teaspoon Fresh Ginger
- 1 - 2 Cloves Garlic
- 1 1/2 Cup Cauliflower
- 1 Tablespoon Olive Oil
- 1 Can (15 ounce) Chick Peas
- 3/4 Cup UltraBroth or organic vegetable broth
- 1 Teaspoon Curry Powder
- 1 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 1 1/2 Teaspoon Sea Salt
- 1/4 Cup Light Coconut Milk
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Fresh Cilantro
Instructions
- Julienne the onions. Dice poblano pepper and celery. Peel and half the carrots, then slice into ¼-inch-thick pieces. Mince ginger and garlic. Cut cauliflower in 1½-inch pieces.
- In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes (cover pot as needed).
- Add the cauliflower, chick peas, vegetable broth, and all spices. Bring to a simmer (do not boil) for 20 minutes stirring as needed.
- Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring pot back to a simmer for 3–5 minutes so the liquid can thicken slightly.
- Remove from heat and eat warm or chill and eat later.
Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article
Why do almost all the main dishes contain hot peppers?!
Question regarding canned goods, should they all be organic?
As best as you can Melanie, it is ALWAYS best to source the highest quality of anything you put in or on your body. Try Eden canned goods as they are BPA-free regarding their lining. Frozen or jarred are good options too!