Eat, Live, Run a couple weeks ago and for how healthy it was, it was good. I liked it better on a little rice and was a great quick lunch for the rest of the week!
1 15-oz can diced tomatoes
1 1/2 cups water
1 15-oz can coconut milk (light or regular)
1 15-oz can chickpeas, drained and rinsed
1 fennel, sliced into 1/4th inch thick slices
2 large carrots, peeled and chopped
1 large garnet yam, peeled and chopped
1 yellow onion, chopped
3 T fresh ginger, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
2 cups broccoli florets
2 tsp ground coriander
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 T canola oil
Prepare all vegetables and set aside.
In a small saucepan over medium/low heat, toast the coriander, cumin seeds and mustard seeds gently for about four minutes to release maximum flavor. After toasting, add the cayenne, salt and turmeric and set aside.
In a large saucepot, combine the diced tomatoes, water, fresh ginger and spice mixture. Simmer for twenty minutes while you saute the vegetables.
Heat the canola oil over medium heat in a large skillet, add the onion and saute for about six minutes, or until the onion is soft and translucent. Add the garlic, fennel, carrot and sweet potato and cook for another five minutes, stirring often.
Blanch the broccoli florets in boiling water for thirty seconds (they will turn bright green). Drain and rinse under cold water. Set aside.
Add the coconut milk to the tomato mixture and then stir in the sauteed veggies, broccoli and bell pepper. Raise heat to a boil, then reduce to a simmer for thirty minutes, or until the carrots and sweet potato are tender. Stir in the chickpeas.
Serve curry on it’s own or with brown or jasmine rice. Cilantro is delicious on top!