Quick Curry

Prep Time: 10 minutes

Cooking Time: 15 minutes

Yield: 6 servings

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Ingredients

2 Tbsp (30mL) extra virgin olive oil

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

1 tsp (2g) cumin seeds

1/2 tsp (2g) 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 (1g) turmeric

2 tsp (3g) coriander powder

1 tsp (2g) curry powder

1 tsp (4g) organic cane sugar or honey

2 tsp (12g) sea salt

1 Tbsp (15g) tomato paste

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

2 cups (365g) garbanzo beans, cooked

1/4 cup (9g) 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.

Recipe by Mary Martha Shaw

Nutrition Facts
Calories: 230
Total Fat: 14g (Saturated Fat 8g)
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrate: 25g (Dietary Fiber 5g, Sugars 3g)
Protein: 6g
Analyzed for 5 servings using lower amounts.