Michelle's Vegetable Curry
Servings: 4
Ingredients
- 2 tbsp Oil I use avocado
- 1 large Chopped onion Approx 1.5 cups
- 3 cloves Crushed garlic
- 1 tbsp Whole cumin seed
- 1 tbsp Ground cumin seed
- 1 tbsp Turmeric
- 1 tbsp Mild curry powder
- 1/2 tsp Ground ginger 1 tsp if using fresh minced ginger
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 head Cauliflower cut into small florets incl. stem cut into small cubes Approx 2 cups
- 1 medium Sweet potato peeled & cut in small cubes Approx 2 cups
- 1 tin Chickpeas (drained)
- 1 cup Frozen peas
- 1.5 cups Tomato sauce
- 1 can Coconut Milk
- 1/2 cup Chopped cilantro Or parsley
- 1/4 cup Salted pistachios Totally optional
Instructions
- Place cumin seeds in large dry saute pan and toast for 2 minutes. Remove and set aside.
- Place oil in the same large pan and saute onions on medium heat until translucent and slightly browned. Add garlic until fragrant (careful not to burn). Then add cauliflower, sweet potato, cumin (ground and seeds), turmeric, curry, ginger, salt and pepper. Coat all vegetables with spices.
- Add tomato sauce, bring to a boil and reduce to simmer and cook until vegetables soften. About 30 minutes. (depending on size of vegetables, you may need to add a bit of water if necessary)
- Add Chickpeas, frozen peas and coconut milk. Cook on low for a further 15 minutes until all vegetables are cooked and entirely warmed through.
- Season further with salt and pepper to taste
- When serving, (over a bed of rice or cauliflower rice), garnish with chopped cilantro and/or pistachios for crunch Enjoy
- NOTE: For best results, you can make ahead of time until the point where you add the chickpeas, peas and coconut milk.