FOR A HEARTY MEAL, serve this delicious curry over a bed of brown rice.

Vegetable Curry with Chick Peas

Ingredients

1 c. white onion

1 to 2 tbsp. poblano pepper

⅓ c. celery

⅓ cup carrot

2 tsp. fresh ginger

1 to 2 garlic cloves

1 ½ cup cauliflower

1 tbsp. olive oil

1 can (15 oz) chick peas

¾ c. UltraBroth or organic vegetable broth

1 tsp. curry powder

½ tsp. cumin

⅛ tsp. cayenne pepper

1 ½ tsp. sea salt

¼ c. light coconut milk

1 tbsp. lemon juice

1 tsp. fresh cilantro

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.

Makes:  4 servings

Prep time:  25 minutes

Cook time:  35 minutes