Slow-Cooked Vegetable Curry Recipe
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Servings: 6 servings
1 tablespoon canola oil 1 medium onion, finely chopped 4 garlic cloves, minced 3 teaspoons ground coriander 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 2 tablespoons tomato paste 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained 3 cups cubed peeled sweet potatoes (about 1 pound) 3 cups fresh cauliflower florets (about 8 ounces) 4 medium carrots, cut into 3/4-inch pieces (about 2 cups) 2 medium tomatoes, seeded and chopped 2 cups chicken broth 1 cup light coconut milk 1/2 teaspoon pepper 1/4 teaspoon salt Minced fresh cilantro Hot cooked brown rice Lime wedges Plain yogurt, optional
