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"Hunger is the best sauce in the world."--Cervantes

East African Vegetable Curry Recipe

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This recipe for East African Vegetable Curry is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1/2 medium red onion, diced
1 medium red bell pepper, diced
1 small cauliflower, cut into bite-sized pieces (about 4 cups)
2 medium cloves garlic, minced
1 tablespoon curry powder(see note)
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon cinnamon
1 teaspoon smoked paprika
1/4 teaspoon clove
1 15-ounce can chickpeas, drained and rinsed
1/4 cup golden raisins (see note)
3 to 4 cups low-sodium vegetable broth
salt, to taste
2 to 3 cups brown rice, quinoa, or millet for serving
Directions:
Directions:
Heat olive oil in a large skillet or stockpot over medium heat. Add onions and peppers, cooking until onions are soft, about 5 minutes. Then add cauliflower and continue to cook until cauliflower starts to brown. Add in the garlic and cook for 1 minute more.
Next, combine dry spices in a small bowl. Whisk to combine. Then add to the pot with cauliflower. Stir and let toast for a minute.
Finally, add the chickpeas, raisins, and 3 cups of vegetable broth. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring and tasting occasionally. Sauce will thicken as it cooks. Add 1/2 cup of vegetable broth as needed. Add salt to taste. Serve over grains with a fresh herbs.
Number Of Servings:
Number Of Servings:
4

 

 

 

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