Trout’s Vegan Curry

(6 hefty portions)

INGREDIENTS

1 large Onion, half diced and the other half cut into thick wedges
4 large cloves Garlic
2 tablespoons Olive Oil
1 28-ounce can Diced Tomatoes
2 cups Vegetable Broth
1 14-ounce can Coconut Milk
½ head Cauliflower, in florets
2 Carrots, sliced
Garbanzo Beans, 2 cups, cooked
Potatoes, in cubes
Curry Powder, 1 tablespoon
Cumin, 1 tablespoon
Cinnamon, 1 tablespoon
Salt, to taste
Cayenne, to taste
Peanut Butter, ½ cup
Greens, 2 cups (Chard, Green Beans, Spinach, or other)
Rice, 4 cups cooked
Garnishes: peanuts or other nuts, coconut, mango chutney, papaya, fruit salsa, raisins

PROCEDURE

In a large pot, sauté the Diced Onion and Garlic in Olive oil. Add the Tomatoes, Vegetable Broth, Coconut Milk and Cauliflower. Bring to a boil, and add the Carrots and Garbanzo Beans. Simmer for 10 minutes, then add the Onion Wedges, Potatoes and Spices.

To Finish: simmer for 15 minutes or until the potatoes are cooked. Add Peanut Butter and Greens.

Serve over Rice with Garnishes

SUBSTITUTIONS:

Mirin, beer or wine for part of the Vegetable Broth
Any kind of bean for the Garbanzos
Other hard vegetables for the Carrots and Cauliflower

NOTES: This meal can easily be made ahead. You can turn the curry off after adding spices and let it sit on the stovetop, or in the refrigerator until you are ready to finish with the peanut butter and greens. This curry freezes nicely if you do so before adding potatoes as they don’t freeze as well as the other vegetables. Defrost, reheat, add potatoes, and when the potatoes are done, add the peanut butter and greens.