CARIBBEAN VEGETABLE CURRY
5 medium potatoes, peeled and cubed
1 medium onion, diced
1 medium head cauliflower, cut into bite-size florets
2 large carrots, peeled (if desired) and cut into chunks
1 can chickpeas, rinsed and drained
4 cups vegetable broth or water
1-1/2 cups non-dairy milk, unsweetened (soymilk, oatmilk, ricemilk, etc.)
2 star anise pods
1 Tbsp. plus 2 tsp. curry powder
1 tsp. garlic powder or 2 large cloves, minced or pressed
¼ tsp. dried ginger or ½ tsp. fresh ginger, minced or grated
4 large dates, chopped or 2 Tbsp. maple syrup
2 Tbsp. soy sauce
1-1/2 Tbsp. lime juice
3 Tbsp. cornstarch
1. In a large stockpot, no-oil sauté* onions until soft.
2. Add broth (or water if using), spices and potato cubes. Bring to a boil and cook over medium heat for 10 minutes.
3. Add cauliflower, carrots and dates (or sweetener). Cover pot and cook for 20 minutes, or until vegetables are tender.
4. In a small cup, mix cornstarch with a few tablespoons of cold water and stir until cornstarch has dissolved. Add chickpeas, non-dairy milk, lime juice, soy sauce and cornstarch mixture to pot. Stir, over medium heat, until sauce has thickened.
5. Serve over brown rice or noodles.
*No-oil sautéing – sautéing or stir-frying without added fat.
Heat pan or pot over medium or medium-high heat and add chopped onions and/or other vegetables.). Cook, stirring, until vegetables begin to brown and stick slightly. Add 1 or 2 tablespoons of liquid (water, vegetable broth, wine, etc.) and continue cooking and stirring, adding just enough water to keep vegetables from sticking, to desired doneness.