Prep time: 25 minutes
Cook time: 35 minutes
1 cup sweet/white onion, julienne
1-2 tbsp Poblano pepper, diced
1/3 cup celery, diced
1/3 cup carrot, peeled and diced
1-1/2 cup cauliflower, Chopped into 1-1/2 inch pieces
2 tsp fresh ginger, grated
1-2 cloves fresh garlic, minced
1 tsp curry powder
1/2 tsp cumin
1 tsp fresh cilantro
1/8 tsp cayenne pepper
1-1/2 tsp sea salt
1 tbsp coconut or olive oil
3/4 cup vegetable broth
1 tbsp lemon juice, fresh squeezed
1/2 cup culinary coconut milk
1-15 oz can of chickpeas, rinsed
Julienne the onions, dice the poblano pepper and celery. Peel and half the carrot, then dice. Grate the ginger and mince the garlic (I use a garlic press). Cut the cauliflower into 1-1/2 inch pieces.
In a stock pot, heat coconut oil over medium heat. Once the oil is hot, add the pepper, onion, garlic, ginger, carrot and celery. Saute vegetables until tinder, about 8-10 minutes (cover pot if needed).
Add the cauliflower, chickpeas, 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. Delicious when served with hot steamed Basmati or Jasmine rice.