One of our favorite meatless Monday meals.
2 rounded Tbsp. coconut oil
1 large onion, finely chopped
4 cloves garlic, minced
2 inch knob fresh ginger, finely chopped (about 2 Tbsp)
1 Tbsp. dried corriander
2 tsp. dried cumin
1 tsp. dried turmeric
1/2 tsp. cayenne pepper
1 Tbsp. tomato paste
1 cinnamon stick
1 tsp. kosher salt
1/2 tsp freshly ground pepper
2 cups homemade chicken broth (or vegetable broth to make this a true vegetarian meal)
14 oz can coconut cream (or can use light coconut milk)
1 1/2 - 2 cups chopped carrots (chop in 1/2 inch rounds)
2 cups chopped fresh tomatoes, seeded and core removed
4 cups cauliflower, broken into 2 inch flowerettes
4 cups red garnet sweet potatoes, cut into 1 inch cubes
1 can chickpeas, drained and rinsed
6 oz. bag of baby spinach, washed (preferably organic)
1 tsp. lime zest
2 tsp. juice of 1 lime
2-4 Tbsp. chopped fresh cilantro leaves
In a large Dutch oven, heat coconut oil. Add onion and cook on medium high heat until soft and begins to brown - this will take 10-15 minutes. Stir to keep onion from burning.
Add ginger and garlic and stir fry about 1 minute. Add spices and brown for 30 seconds until fragrant. Add tomato paste and stir to mix to keep from burning (turn heat to medium or medium low) for about 1 minute longer. Add cinnamon stick, salt and pepper, chicken or vegetarian broth and stir to scrape up any bits of brown on the bottom of the pan. Add coconut cream and bring to a boil. Simmer for 10 minutes or longer. If you simmer longer, cover Dutch oven with a lid and turn down to a slow simmer.
Just before serving, Add lime zest, lime juice and sprinkle with cilantro. Serve in bowls with brown rice or jasmine rice. Also can serve with warm naan bread instead of rice.
Great for warming up on a cool or cold day. Makes great leftovers too! I've eaten the leftovers for breakfast! :)