African Veg Curry

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower, cut into bite-sized pieces (about 4 cups, small
  • 1 15-ounce can Chickpeas
  • 2 tsp Coriander
  • 2 medium cloves Garlic
  • 1/4 cup Golden raisins
  • 1 Red bell pepper, medium
  • 1/2 Red onion, medium

• Canned Goods

  • 3 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 tsp Clove
  • 1 tbsp Curry powder
  • 1 tsp Paprika, smoked
  • 1 Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on naturallyella.com

Ingredients

• 1 tablespoon olive oil
• 1/2 medium red onion, diced
• 1 medium red bell pepper, diced
• 1 small cauliflower, cut into bite-sized pieces (about 4 cups)
• 2 medium cloves garlic, minced
• 1 tablespoon curry powder(see note)
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons turmeric
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1/4 teaspoon clove
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup golden raisins (see note)
• 3 to 4 cups low-sodium vegetable broth
• salt, to taste
• 2 to 3 cups brown rice, quinoa, or millet for serving

Directions

• Heat olive oil in a large skillet or stockpot over medium heat. Add onions and peppers, cooking until onions are soft, about 5 minutes. Then add cauliflower and continue to cook until cauliflower starts to brown. Add in the garlic and cook for 1 minute more.
• Next, combine dry spices in a small bowl. Whisk to combine. Then add to the pot with cauliflower. Stir and let toast for a minute.
• Finally, add the chickpeas, raisins, and 3 cups of vegetable broth. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring and tasting occasionally. Sauce will thicken as it cooks. Add 1/2 cup of vegetable broth as needed. Add salt to taste. Serve over grains with a fresh herbs.