HealthNotes

Quick Vegetarian Curry

Ingredients

• 2 Tbs extra virgin olive oil

• 1/2-inch (1-cm) piece of fresh ginger, cut into very thin strips

• 1 tsp cumin seeds

• 1/2 tsp black mustard seeds

• 2 or 3 medium-sized potatoes, cut into 1/2-inch (1-cm) cubes

• 1 head of cauliflower, cut into small flowers

• 1/2 tsp turmeric

• 2 tsp coriander powder

• 1 tsp curry powder

• 1 tsp organic cane sugar or honey

• 2 tsp sea salt

• 1 Tbs tomato paste

• 1 to 2 cups (240 to 480mL) coconut milk

• 2 cups garbanzo beans, cooked

• 1/4 cup chopped cilantro

Directions

• Heat a 1 1/2-quart (1.2-L) skillet. Add the oil.
• Add the ginger, cumin, and mustard seeds.
• When the seeds pop, add the potatoes and cauliflower, browning slightly.
• Next add the turmeric, coriander, curry, sugar, and salt. Sauté a minute or two longer.
• Combine the tomato paste and coconut milk; add to the vegetables along with the beans.
• Continue simmering until the vegetables are fork-tender, then add the chopped cilantro.
• Serve over rice with chapatis.