Sunday, April 14, 2013

Curried Vegetable Stew

1 cup dried chickpeas, soaked (or 2 cans)
1/2 cup lentils
1 carrot, chopped
half onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 zucchini, chopped
1 sweet potato, chopped
half head of cauliflower, chopped
1 bunch swiss chard or kale, chopped
1 can fire roasted tomatoes
1 small can tomato paste
2 tsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp cayenne
1/4 tsp coriander
2 cups vegetable broth
1 cup coconut milk
1 bay leaf
2 tsp salt
1 tsp pepper

- Saute veggies until tender

- Add remaining ingredients

- Bring to a boil, cover and simmer on low for 1 hour

- Remove lid and continue to simmer for another hour

- Add salt and pepper to taste and serve with brown rice or couscous

This recipe can also be made in a slow cooker.