veggie pea curry

Ingredients:

2 c veggies

1 c chickpeas

2 TBS palm oil or coconut oil

1 teaspoon coriander seeds, finely ground

Optional 1 pinch of asafoetida

1/2 teaspoon finely grated ginger (about a 1­inch piece)

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne (Start with the half the suggested cayenne, and then

decide if it needs more.)

1/2 teaspoon cumin seeds, finely ground

1/4 cup minced tomato (1 small tomato)

2 cups hot water

1/2 teaspoon sea salt, or to taste

1/2 teaspoon sugar

1 cup canned coconut milk or cream

2 tablespoons minced cilantro leaves

1 tablespoon lemon juice

In a large saucepan, heat the oil over medium­ low heat add the asafoetida,coriander, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the veggies and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the veggies are cooked through, about 30 minutes. Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot. Serves 4 to 6.

Serving Size: Serves 4 to 6

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHIEZSTAR.