Hot Coconut Vegetable Curry

A very hearty vegetarian meal which works great on its own or over rice.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon canola oil
• 1  onion, diced
• 3  garlic cloves, minced
• 2  tablespoons ginger, minced
• 1  tablespoon cumin seed
• 1  teaspoon ground coriander
• 1  teaspoon cayenne pepper
• 3  tablespoons curry powder
• 1 (14 ounce) can coconut milk
• 2  cups water or 2  cups broth
• 1 (350 g) package firm tofu, cubed
• 1 (15 ounce) can chickpeas
• 2  small potatoes, cubed
• 1  sweet potato, cubed
• 1  carrot, diced
• 2  cups cauliflower florets
• 1⁄2 cup peas
• 1  bunch cilantro, washed and chopped
• 2  tablespoons unsweetened coconut
• 1  lemon, sliced

Directions

1. Fry onion, garlic and ginger in large pot until onion appears translucent.
2. Add the spices and continue to cook for 2 minutes, constantly stirring.
3. Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
4. Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
5. Before serving, take off the heat and stir in the cilantro.
6. Garnish with the coconut and a slice of lemon.