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Slow-Cooked Vegetable Curry
Ingredients
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3 teaspoons ground coriander
  • 1-½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 3 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 cups fresh cauliflower florets (about 8 ounces)
  • 4 medium carrots, cut into ¾-inch pieces (about 2 cups)
  • 2 medium tomatoes, seeded and chopped
  • 2 cups chicken broth
  • 1 cup light coconut milk
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Minced fresh cilantro
  • Hot cooked brown rice
  • Lime wedges
  • Plain yogurt, optional
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