Vegetarian Curry

Serves: 6 

2 tbsp (30 mL) salted butter

1 cup (250 mL) diced yellow onion

1 tbsp (15 mL) chopped fresh ginger

2 tsp (10 mL) chopped garlic

1 can (5 1/2 oz/156 mL) tomato paste

2 tbsp (30 mL) mild curry paste

2 cans (400 mL each) coconut milk

3 cups quartered baby potatoes

3 cups cauliflower florets

1 can (19 oz/540 mL) chickpeas, rinsed and drained

1/2 tsp (2.5 mL) salt

2 tbsp (15 mL) fresh lime juice

1 tbsp (15 mL) liquid honey

Fresh pitas or naan bread

Melt butter in a large pot over medium heat. Sauté onion until softened, about 2 minutes. Add ginger and garlic, and continue cooking for 2 minutes. Add tomato paste and curry paste; stir until coated. Stir in coconut milk and potatoes.

Bring to a simmer and cook, covered, for 15 minutes. Stir in cauliflower, chickpeas and salt.

Return to a simmer and cook, covered, until vegetables are tender, about 35-40 minutes.

Stir in lime juice and honey. Serve with pitas or naan bread.