I hope that you had a wonderful Easter Weekend everyone! You can read about my Friday night here, and then Saturday Pete and I got a night out alone while my lovely mother in law took the girls. And then Easter Sunday was the longest most full day.

Cauliflower Vegetable Curry

Vegetable Curry by Heather Christo
(Cauliflower, Sweet Potato and Chickpeas)
#Vegetarian #Vegan #Glutenfree #Delicious

We had brunch with my husbands family and then came home for Easter baskets and an egg hunt. The Easter Bunny went with a “sugar free” Easter and frankly I think the kids scored for it. There was money in the Easter eggs instead of m&ms. I think that they did not even notice that they were missing chocolate bunnies this year because they were so excited about new crayons and swim suits and loose change- it was great.

Vegetable Curry

So with all of my bitching and moaning about how gross I feel lately, Monday is my official beginning of my cleanse/clean eating program. I am going to Vegas in two weeks with my husband and I don’t want to be wearing yoga pants, you know? So lot of juicing and then clean veggie packed meals like the awesome vegetable curry are on the agenda. It is so hearty and delicious that it makes you forget that it is meatless and healthy. Plus it is a snap to put together and tastes like you just ordered slow cooked take out- A new favorite for me.

Vegetable Curry

To make this vegetable curry, this is what you do:

In a large heavy pot over medium heat, cook the onions until soft, about 5-7 minutes. Add the garlic, ginger and jalapeno and cook until fragrant and soft, another 5 minutes.

Vegetable Curry

Add the beans, potatoes and cauliflower and stir into the oil and onion mixture. Add the broth, tomato sauce and coconut milk. Add the spices and put a lid on the pot. Turn the heat to low and let it simmer for 30 minutes.

Vegetable Curry

Remove the lid and cook another 15 minutes to thicken. Adjust the seasoning with kosher salt and serve hot over rice.

Vegetable Curry

 

Recipe: Cauliflower Vegetable Curry

Ingredients

  • ¼ cup vegetable oil
  • 1 medium yellow onions
  • 4 cloves garlic, thinly sliced
  • 2 jalapeno peppers thinly sliced
  • 2 inch chunk of ginger, peeled and sliced
  • 1 can garbanzo beans
  • 1 sweet potatoes, peeled and cut into large chunks
  • 1/2 head cauliflower, cut into bite sized pieces
  • 3 cups vegetable broth
  • 1 cup tomato sauce
  • 1 cans coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • kosher salt to taste

Instructions

  1. In a large heavy pot over medium heat, cook the onions until soft, about 5-7 minutes. Add the garlic, ginger and jalapeno and cook until fragrant and soft, another 5 minutes.
  2. Add the beans, potatoes and cauliflower and stir into the oil and onion mixture. Add the broth, tomato sauce and coconut milk. Add the spices and put a lid on the pot. Turn the heat to low and let it simmer for 30 minutes.
  3. Remove the lid and cook another 15 minutes to thicken. Adjust the seasoning with kosher salt and serve hot over rice.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

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Categorized: Dinner, Recipe Index, Vegan
Tagged: , , ,

I hope that you had a wonderful Easter Weekend everyone! You can read about my Friday night here, and then Saturday Pete and I got a night out alone while my lovely mother in law took the girls. And then Easter Sunday was the longest most full day.

Cauliflower Vegetable Curry

Vegetable Curry by Heather Christo
(Cauliflower, Sweet Potato and Chickpeas)
#Vegetarian #Vegan #Glutenfree #Delicious

We had brunch with my husbands family and then came home for Easter baskets and an egg hunt. The Easter Bunny went with a “sugar free” Easter and frankly I think the kids scored for it. There was money in the Easter eggs instead of m&ms. I think that they did not even notice that they were missing chocolate bunnies this year because they were so excited about new crayons and swim suits and loose change- it was great.

Vegetable Curry

So with all of my bitching and moaning about how gross I feel lately, Monday is my official beginning of my cleanse/clean eating program. I am going to Vegas in two weeks with my husband and I don’t want to be wearing yoga pants, you know? So lot of juicing and then clean veggie packed meals like the awesome vegetable curry are on the agenda. It is so hearty and delicious that it makes you forget that it is meatless and healthy. Plus it is a snap to put together and tastes like you just ordered slow cooked take out- A new favorite for me.

Vegetable Curry

To make this vegetable curry, this is what you do:

In a large heavy pot over medium heat, cook the onions until soft, about 5-7 minutes. Add the garlic, ginger and jalapeno and cook until fragrant and soft, another 5 minutes.

Vegetable Curry

Add the beans, potatoes and cauliflower and stir into the oil and onion mixture. Add the broth, tomato sauce and coconut milk. Add the spices and put a lid on the pot. Turn the heat to low and let it simmer for 30 minutes.

Vegetable Curry

Remove the lid and cook another 15 minutes to thicken. Adjust the seasoning with kosher salt and serve hot over rice.

Vegetable Curry

 

Recipe: Cauliflower Vegetable Curry

Ingredients

  • ¼ cup vegetable oil
  • 1 medium yellow onions
  • 4 cloves garlic, thinly sliced
  • 2 jalapeno peppers thinly sliced
  • 2 inch chunk of ginger, peeled and sliced
  • 1 can garbanzo beans
  • 1 sweet potatoes, peeled and cut into large chunks
  • 1/2 head cauliflower, cut into bite sized pieces
  • 3 cups vegetable broth
  • 1 cup tomato sauce
  • 1 cans coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • kosher salt to taste

Instructions

  1. In a large heavy pot over medium heat, cook the onions until soft, about 5-7 minutes. Add the garlic, ginger and jalapeno and cook until fragrant and soft, another 5 minutes.
  2. Add the beans, potatoes and cauliflower and stir into the oil and onion mixture. Add the broth, tomato sauce and coconut milk. Add the spices and put a lid on the pot. Turn the heat to low and let it simmer for 30 minutes.
  3. Remove the lid and cook another 15 minutes to thicken. Adjust the seasoning with kosher salt and serve hot over rice.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)