Episode 3 of The Vegan Kitchen

Coconut Curry Vegetable Stew

1 teaspoon coconut oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
2 tablespoon curry powder
1-inch piece ginger, peeled and grated
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optiona
l2 cups vegetable broth
1 (15.5-ounce) can chickpeas
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
Juice of 1/2 a lemon
1/4 teaspoon black pepper
1 can coconut milk

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes, curry, ginger, garlic, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, broth, and lemon juice. Stir to combine. Cover and bring to about a boil. Turn heat to low and cook for 1-2 hours. Stir in the coconut milk and cover with lid for a few more minutes. Taste and correct the salt and other seasonings as needed.