Hoff's Vegan Curry

Hoff's Vegan Curry
Yields: 4-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 3 cups Water
• 2 cups Jasmine Rice
• 1 small head Cauliflower (chopped & steamed)
• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 15 oz. can Chickpeas (rinsed & drained)
• 14 oz. Lite Coconut Milk
• 1 15 oz. can Tomato Sauce
• 1 Sweet Onion (half moon slices)
• Juice from 1 Lemon
• 2 tsp. Frozen Ginger
• 2 tsp. Frozen Garlic
• 1 tbsp. Garam Masala
• 1 tbsp. Cumin
• 1 tbsp. Curry
• 1 tbsp. Brown Sugar
• 1 tsp. Turmeric
• 1 tsp. Cinnamon
• 1 tsp. Sea Salt

Directions:

1. Bring Water to a boil in a large pot, reduce to simmer, add Rice and cover
2. Cook for 15 minutes, set aside
3.  Meanwhile, in a non-stick pan over medium-high heat, saute Onions until translucent
4. Stir in Cauliflower, Potatoes & Chickpeas
5. Add Seasonings and stir to evenly distribute
6. Pour in Coconut Milk & Tomato Sauce and bring to a boil, reduce to simmer, cook for additional 5 minutes
7. Stir in Lemon Juice
8. Serve over Rice

Hoff Thoughts:  Check out your freezer section, hopefully you will find fresh herbs such as ginger, garlic, basil, cilantro that have been frozen into little ice cubes.  This makes cooking with fresh herbs hassle-free!  If you can't find, just use fresh or dried.  If the saturated fat in the Coconut Milk is too high for your liking - substitute 1 cup plain Almond Milk with 1/2 cup Cashews blended together.