VEGAN Camille CURRY

By [e-mail]

This is Cholesterol Free and Dairy Free! It was created by Bob and Camille! It is found on the http://www.veganwolf.com website

SUBSTITUTIONS:
Mirin, beer or wine for part of the Vegetable Broth
Any kind of bean for the Garbanzos
Other hard vegetables for the Carrots and Cauliflower.

This meal can easily be made ahead. You can turn the curry off after adding spices and let it sit on the stovetop, in the refrigerator or in the freezer until you are ready to finish with the peanut butter and greens.

Ingredients

• 1 large Onion, half diced and the other half cut into thick wedges
• 4 large cloves Garlic
• 2 tablespoons Olive Oil
• 1 28-ounce can Diced Tomatoes
• 2 cups Vegetable Broth
• 1 14-ounce can Coconut Milk
• 1/2 head Cauliflower, in florets
• 2 Carrots, sliced
• 2 cups, cooked Garbanzo Beans
• Potatoes, in cubes
• 1 Tbsp Curry Powder
• 1 Tbsp Cumin
• 1 Tbsp Cinnamon, 1 tablespoon
• 1/2 cup Peanut Butter
• 2 cups Greens (Chard, Green Beans, Spinach...)
• Salt, to taste
• Cayenne, to taste
• 4 cups (or more) cocked Rice (optional)
• Garnishes: peanuts or other nuts, coconut, mango chutney, papaya, fruit salsa, raisins

Preparation

Step 1

In a large pot, sautee the Diced Onion and Garlic in Olive oil. Add the Tomatoes, Vegetable Broth, Coconut Milk and Cauliflower. Bring to a boil, and add the Carrots and Garbanzo Beans. Simmer for 10 minutes, then add the Onion Wedges, Potatoes and Spices.
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To Finish: simmer for 15 minutes or until the potatoes are cooked. Add Peanut Butter and Greens.
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Serve over Rice with Garnishes