Hot Coconut Vegetable Curry

• 1 tablespoon canola oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1 tablespoon cumin seed
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 3 tablespoons curry powder
• 1 (14 ounce) can coconut milk
• 2 cups water or 2 cups broth
• 1 (350 g) package firm tofu, cubed
• 1 (15 ounce) can chickpeas
• 2 small potatoes, cubed
• 1 sweet potato, cubed
• 1 carrot, diced
• 2 cups cauliflower florets
• 1/2 cup peas
• 1 bunch cilantro, washed and chopped
• 2 tablespoons unsweetened coconut
• 1 lemon, sliced

1. Fry onion, garlic and ginger in large pot until onion appears translucent.
2. Add the spices and continue to cook for 2 minutes, constantly stirring.
3. Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
4. Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
5. Before serving, take off the heat and stir in the cilantro.
6. Garnish with the coconut and a slice of lemon.

canola oil, onion, garlic, ginger, cumin, ground coriander, cayenne pepper, curry powder, coconut milk, water, firm tofu, chickpeas, potatoes, sweet potato, carrot, cauliflower florets, peas, cilantro, unsweetened coconut, lemon

Taken from www.food.com/recipe/hot-coconut-vegetable-curry-150503 (may not work)