I love the idea of a nice bowl of vegetable curry but when it comes to enjoying curry… Well, I usually don’t.
Curry is typically filled with heart clogging fat but along comes this Vegetable Curry from my mentor and friend, Mark Hyman.
This combination of delicious vegetables, chickpeas and light coconut milk is wonderful, good for you and delicious. Dr. Hyman suggests that if you want a more hearty meal you serve the curry over brown rice but I actually prefer quinoa for this purpose. I also made a few other minor adjustments based on the flavor profiles that my family and houseguests enjoy.
- 1 Cup White Onion
- 2 Tablespoons Poblano Pepper
- 1/3 Cup Celery
- 1/3 Cup Carrot
- 2 Teaspoon Fresh Ginger
- 2 Cloves Garlic
- 1/2 head of Cauliflower
- 1 Tablespoon Olive Oil
- 1 Can (15 ounce) Chickpeas
- 3/4 Cup low sodium vegetable broth
- 1 Teaspoon Curry Powder
- 1 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 1 1/2 Teaspoon Sea Salt
- 1/4 Cup Light Coconut Milk
- Juice from 1/2 a squeezed Lemon
- 1 Teaspoon Fresh Cilantro
- Dice onion, poblano pepper and celery.
- Peel and half the carrots, then slice into ¼-inch-thick pieces.
- Mince ginger and garlic.
- Cut cauliflower in 1½-inch pieces.
- In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes.
- Add the cauliflower, chickpeas, vegetable broth, and all spices.
- Bring to a simmer, taking care not to 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.