- 4 Tbsps EVOO
- 1 medium Sweet or Vidalia onion, chopped small
- 4-6 cloves of garlic, minced
- 2 Tbsps of freshly grated ginger (about 2 inch piece)
- 1 Chipotle Chili in Adobo sauce by GOYA, or 1 jalapeño pepper thinly chopped
- 1 head of a small cauliflower, cut into bite size pieces
- 2 small sweet potatoes, peeled and cut in small cubes
- 2 carrots, peeled and sliced 1/2 inch thick
- 1 can chickpeas (garbanzo beans), drained and well rinsed
- 3 cups organic chicken broth
- 1 cup organic tomato sauce
- 1 can organic coconut milk, classic (Native Forest)
- 1 Tbsp cumin
- 1 Tbsp turmeric
- 2 Tbsps curry
- Sea salt or Pink Himalayan salt and freshly ground black pepper to taste (no need to salt if broth is already salted)
- In a large pot over medium heat, add the oil and sauté the onions until soft without browning them, about 5 minutes
- Add the chipotle or jalapeño pepper, ginger and garlic. Stir in and cook until fragrant and soften, another 2 minutes
- Add in the cauliflower pieces, sweet potatoes, carrots, and the chickpeas. Stir with the onion mix. Add the spices and pour in the broth, tomato sauce and coconut milk.
- Cover and let simmer on low for 30 minutes
- Remove the lid and let it simmer for another 10 minutes to thicken the sauce.
- Serve over a bed of cooked couscous, bulgur, rice, or, my favorite is over quinoa for those of us who are following a gluten free diet!
Kat’s touch ~ I also like to add in some chopped dried apricots and/or golden raisins sometimes (about 1/4 cup of each), just to give it a little twist.
Sprinkle some chopped fresh cilantro/coriander on top before serving!