Vegetable Curry with Chickpeas

1 T olive oil

2 T diced poblano pepper

1 C diced onion

2 cloves garlic, peeled and miced

2 T peeled and mincd fresh ginger

1/3 cup 1/4” slices carrot

1/3 C diced celery

1 1/2 C 1 1/2” pieces of cauliflower

1 (15 oz) can low-sodium chickpeas, rinsed and drained

3/4 C organic low-sodium vegetable broth

1 t curry powder

1/2 t cumin

1/8 t cayenne pepper

1 1/2 t kosher salt

1/4 C lite coconut milk

1 T lemon juice

1 t chopped parsley

In a stock pot, heat olive oil over medium heat.  Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery.  Sauté vegetables until tender, about 8-10 minutes *cover pot as needed).

Add cauliflower, chickpeas, vegetable broth, and all of the spices.  Bring to a simmer (do not boil) for 20 minutes, stirring as needed.  Once the cauliflower is tender, stir in the coconut milk, lemon juice, and parsley.  Bring pot back to a simmer for 3-5 minutes so the liquid can thicken slightly.

Remove from hear and eat warm or chill and eat later.

I served this over black quinoa and had roasted chicken chunks that my meat eating friends could add.

Delicious and still so good (if not better) on day 2 and 3!