Prep Time | 20 minutes |
Cook Time | 4 hours |
Passive Time | 4 hours + 20 minutes |
Servings |
servings
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Ingredients
- 1 large broccoli crown rinsed, patted dry and cut into florets (about 2 cups)
- 1 medium sweet potato peeled and chopped (about 3 cups)
- 1/2 spanish onion diced (about 1 cup)
- 1 (15 ounce) can organic chickpeas OR cooked chickpeas from the raw drained and rinsed. *I like to use EDEN foods brand
- 1 (28 ounce) can diced tomatoes
- 2 (14.5 ounce) cans light coconut milk *I like to use Cha's Organics brand
- 1/4 cup freekeh *or if GF (gluten-free) sub for GF grain of choice!
- 2 cloves of garlic minced
- 1 tablespoon curry powder *I like to use organic Thai curry powder from Bulk Barn
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 2 teaspoons organic gluten-free tamari *or soy sauce
- 1 teaspoon miso *I like to use Cold Mountain brand Kyoto White Miso
- 1/2 teaspoon chili flakes
- 1 cup filtered water
- red cabbage for topping
- 1 - 1 & 1/2 cups brown rice/quinoa or freekeh *add to bowl underneath curry dish if desired. (I like to eat it on its own as is!)
Ingredients
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Recipe Notes
To grate fresh spices, I like to use this zester