South Indian-Style Vegetable Curry

South Indian-StyleVegetable Curry 

Ingredients

• 2 Tbs. coconut oil
• 1 large onion, finely diced
• 4 medium cloves garlic, minced
• One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
• 1 Tbs. ground coriander
• 1-1/2 tsp. ground cumin
• 3/4 tsp. ground turmeric
• 1/2 tsp. cayenne
• 1 Tbs. tomato paste
• 2 cups chicken broth or vegetable broth
• 1 cup light coconut milk
• One 3-inch cinnamon stick
• Fine salt and freshly ground black pepper
• 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
• 500 gr. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
• 115 gr. chickpeas, drained and rinsed
• 2 Tbs. fresh lime juice
• 1 tsp. finely grated lime zest

Method:

1. In a large heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. 
2. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. 
3. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. 
4. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
5. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
6. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. 
7. Discard the cinnamon stick. Stir in the chickpeas, lime juice, and zest; cook about 3 minutes more. Season to taste with salt.