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| Detox Dinner - Vegan Cauliflower, Potato, and Chickpea Curry |
Ingredients:
- 1 large (2 lbs) cauliflower, trimmed
- 3/4 lb yellow gold potatoes
- sea salt
- 2 tablespoons safflower or vegetable oil
- 3 medium onions, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, peeled, and finely grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cardamom
- pinch of dried red pepper flakes
- 2 star anise (optional)
- 1 (28-ounce) can chopped tomatoes
- 1 (14 to 15 ounce) can chickpeas, drained and rinsed
- 2 cups vegetable broth (or substitute with water)
- 1 tablespoon garam masala
- 3/4 cup light coconut milk
- large bunch of fresh cilantro, chopped
- sea salt
- freshly ground pepper
Directions:
- Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the wall heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.
- Heat the oil in a large, heavy pot Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
- Add the ground coriander, cumin, red pepper flakes, star anise, and salt and pepper, and cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the cauliflower and potatoes. Add the vegetable broth (or water, if using)--the broth/water should almost reach the top of the vegetable mixture--and bring to a low simmer. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
- Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Don't be afraid of salt--this dish needs heavy seasoning!
- Finish the soup by sprinkling and stirring in 1/2 to 3/4 cup roughly chopped cilantro. Serve with rice and naan.
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