Vegetarian Curry

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This recipe comes from the Today’s Parent magazine.. I like to try to veg it up at least once a week and even though today is not Monday, we are having Meatless Suday..

Recipe:
1 onion, diced
2cloves of garlic, minced
2c of cauliflower, cut into small florets
1 large potato, diced
12 baby carrots. sliced
1c water
1 can chick peas, drained and rinsed
1tbsp bottled curry paste
a squeeze of lemon juice
handful of chopped cilantro
2tbsp olive oil

Method:
In a large saucepan or dutch oven saute the onion and garlic in the olive oil.. Once the onions are translucent add the potato, cauliflower, carrots and water.. Let it come to a simmer and cook for until the veggies are tender.. After the veggies are tender add the curry paste, lemon juice and chick peas.. Simmer until the chick peas are warmed through.. Just before serving stir in the cilantro( which I omitted)
Serve over rice or quinoa.
The original recipe did not call for the carrots, but I added them for some color and added veggies.. I hope that you try this recipe on your meatless day 🙂

 

 

 

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