 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | teaspoon | canola oil | 1 1/8 | teaspoons | fresh ginger, grated | 3/4 | clove | garlic minced | 1/4 | small | Onion, chopped | 1/2 | plants | cilantro, fresh, chopped | 1/3 | teaspoon | curry powder | 1/3 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | Ground coriander | 1/8 | teaspoon | turmeric, ground | 1/8 | teaspoon | cayenne pepper, to taste | 1/3 | large whole (3" dia) | Tomato, chopped or grape tomatoes | 1/8 | small (2-1/2" dia) (approx 4 per lb) | apple, Granny Smith, peeled, thinly sliced | 1/3 | cup | chickpeas (15oz can) | 1/3 | cup | Cauliflower, coarsely chopped | 1/4 | tablespoon | lemon juice, bottled | 1/4 | small box (1.5 oz) | raisins | 1 | tablespoon | coconut flakes, unsweetened | 2 | tablespoons | non-fat plain yogurt |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Add oil, ginger, garlic, and onions to heavy sauce pan and saute. | | 2 | Once onions are translucent, move to large Dutch Oven or Crock Pot and add all ingredients except the coconut and yogurt. | | 3 | Stir, the simmer for at least an hour (stove top) or 4 hours (crock pot). |
|
