50 min
6
servings
Ingredients
4
tsp
canola oil
(divided)
1
large white onion
(diced)
3
clove
garlic
(minced or 2 tsp. granulated garlic)
3
Tbsp
curry powder
1
Tbsp
cumin
2
tsp
turmeric
1 1/2
tsp
ground cinnamon
27
oz
unsweetened coconut milk
(canned)
1
large yam
(peeled, 1" diced)
2
large carrots
(peeled, sliced thick diagonally)
16
oz
chickpeas
(garbanzo beans, drained)
1 1/2
cup
shelled edamame
1/2
large head cauliflower
(cut into 1" pieces)
1
tsp
Garam Masala
(optional)
Prep Time:
25 min
Cooking Time:
25 min
Total Time:
50 min
Instructions
In a large pot or Dutch oven, heat 1 tbsp. oil over medium heat; add the onion and sauté until translucent.
Add the garlic and continue to sauté for an additional minute. Add 1 tsp. oil, curry powder, cumin, turmeric and cinnamon and continue to sauté for a minute or two, to help release the flavors of the aromatic spices.
Add the coconut milk and bring the mixture to a simmer. Add the yam, carrots and chickpeas and cook until the yam and carrot can be pierced with a fork. Add the edamame, cauliflower and Garam Masala, if using. Cook about 20 to 25 minutes until cauliflower is fork-tender.
Serve in bowls over rice or hearty grains like quinoa or pearl barley. The richness of this dish will be nicely balanced with a crisp Sauvignon Blanc.
