Whit's Way

Yellow Vegetable Curry

Ingredients

2 yellow peppersdiced
1 yellow squashdiced
half head of cauliflowercut into bite-size pieces
1 oniondiced
1 15 oz. can diced tomatoesno salt added and BPA-free
1.5cups cooked chickpeas or 1 15 oz. can chickpeasno salt added and BPA-free
1 13.5 can coconut milk (whole fatunsweetened, BPA-free)
1 tbsp. coconut oil
½ tsp. chili powder
¼ tsp. turmeric
¼ tsp. curry powder
¼ tsp. cumin
1 tsp. coriander
¼ tsp. garam masala

Instructions

Sauté onion in coconut oil until golden.
Add in can of coconut milk, can of diced tomatoes, chili powder, turmeric, curry powder, cumin, coriander and garam masala. Simmer for 15 minutes.
Toss in yellow peppers, yellow squash, cauliflower and chickpeas. Cover and let cook on medium heat for 20 minutes or until vegetables are cooked through. Mix occasionally.
Serve as a stew or over rice or quinoa.

Recipe Notes

Use organic ingredients, if possible. You can use any Indian spice you may have on hand. I mixed a little of each in my pantry, although some of them overlapped. You can also add more for a stronger curry flavor or less for a mild dish. Love spicy but the whole family doesn’t? Add some cayenne just to your plate.