Cauliflower Coconut Curry

Easy, But Not Quick, Cauliflower Coconut Curry
serves 8

2 cups vegetable broth, plus more for sauteing
1 large yellow onion, diced
1 cup carrots, diced
1/4 cup curry powder (sweet or hot, to taste)
4 cups medium diced boiling potatoes
2 14.5 ounce cans diced tomatoes, fire roasted if possible
1 cauliflower head, cut into small florets (approx. 8 cups of florets)
2 cups frozen peas
2 15 ounce cans garbanzo beans, washed and drained
3 cups unsweetened almond or soy milk
1 Tbsp coconut extract

Coat the bottom of a dutch oven with vegetable broth and bring broth to a boil over medium heat. Add onions and carrots and saute, stirring frequently, until onions just begin to turn translucent. Add curry powder, stir, and cook for another 5 minutes.

Add potatoes and 2 cups vegetable broth, stir and cover pot. Let simmer for 10 minutes.

Add tomatoes and cauliflower, stir, cover and let simmer for 20 minutes.

Add almond milk, coconut extract, peas and garbanzo beans. Stir and simmer, partially covered, for 30 minutes.