I adapted this vegetarian curry recipe from The Lemon Bowl’s version – it’s a wonderful, hearty and warming vegetarian option for the winter!

Ingredients

  • 4 cups cauliflower cut in florets
  • 2 cups broccoli cut in florets
  • 1 sweet potato peeled and diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 15 ounce can chickpeas drained
  • 15 ounce can tomato sauce low sodium
  • 1/2 cup coconut milk (canned – culinary grade)
  • 1/2 cup vegetable broth
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1/2 teaspoon cayenne optional
  • 1/2 cup frozen green peas
  • salt and pepper to taste
  • plain yogurt cilantro, sriracha and scallions – optional garnishes

Instructions

Place vegetables, chickpeas, tomato sauce, coconut milk, broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.

Before serving stir in green peas to warm.

Check for seasoning and adjust accordingly.

Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn’t hurt either.