Vegan CURRY
- In a large pot, Saute'
- 1 large Onion diced
- 4 cloves Garlic
- 2 T canola Oil
- ADD
- 1 28-ounce can Diced Tomatoes
- 2 cups Vegetable Broth or water and 2 t broth powder
- 1 14-ounce can Coconut Milk
- ½ head Cauliflower, in florets
- 2 Carrots, sliced
- 1 can Garbanzo Beans
- Simmer 10 minutes
- Add
- 2 Potatoes cubed
- 1 T Curry Powder
- 1 T Cumin
- Salt, to taste
- Cayenne, to taste
- Cook 15 minutes, or until the potatoes are cooked
- Stir in
- 1/2 C Peanut Butter
- 2 C fresh spinach, or other leafy green
Tips and ideas:
Serve over Rice with TOPPINGS seperate
- peanuts
- coconut
- chutney
- fruit salsa
- raisins
- apple
Substitute beer or wine for part of the Vegetable Broth
Substitute or add Other vegetables
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