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.