Recipes from the Kitchen Decoded Cookbook, in stores November 2014
Helpful Tools: 6–8 quart cast iron or cladded stainless steel pot, zester, chef’s knife, vegetable peeler, colander
Wine Paring: Fruity Rose
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, cut into ¼ inch half rounds
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 zucchini, halved and chopped
- 1 cup cauliower (about ¼ of a head), cut into oret
- 1 bell pepper, large dice
- 1 sweet potato, peeled and diced
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1 can (12-ounce) coconut milk
- 1 cup vegetable stock
- 2 tablespoons brown sugar, packed
- 1 tablespoon curry powder
- ½ – ¾ teaspoon cayenne pepper (depending on how hot you like it)
- salt and pepper to taste
- In a stock pot over medium heat, add olive oil. Next, add onion, garlic, and ginger. Sauté for 2 minutes, just until fragrant.
- Add in the zucchini, cauliflower, sweet potato, chickpeas, coconut milk, vegetable stock, brown sugar, curry powder, cayenne pepper, and bring to a boil.
- Cover pot, reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Serve over rice.
*TRICK: Swap in your favorites veggies like spinach, green beans, tomatoes, broccoli, or carrots. Cut vegetables should total 4 cups.