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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sweet Cauli Curry Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon coconut oil
150 grams / 1 medium yellow onion diced
350 grams / 1 medium sweet potato diced
300 grams / 1/2 head cauliflower small florets
3 cloves garlic minced
1 teaspoon ginger grated
1 teaspoon turmeric grated (1/2 teaspoon dried)
1 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1 tablespoon apple cider vinegar
400 gram can chopped tomatoes
250 ml / 1 cup vegetable stock or water
125 ml / 1/2 cup full-fat coconut milk
400 grams / 2 cups cooked chickpeas
70 grams / 3 cups rucola or spinach
Directions:
Directions:
1. Heat a large pot over medium with the coconut oil. Add the onion and cook for a couple of minutes, or until translucent. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly. Stir in the garlic and ginger, cook for a minute, then add the spices and stir for 30 seconds.

2. Add the apple cider vinegar followed by the tomatoes, vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened. Taste and add seasoning as needed, remove from the heat, and stir in the greens to wilt. Serve hot with naan or your grain of choice.

 

 

 

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