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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | canola oil | 9 | teaspoons | fresh ginger, grated | 6 | cloves | garlic minced | 1 | large | Onion, chopped | 0.5 | cups | cilantro, fresh, chopped | 1 | tablespoon | curry powder | 1 | tablespoon | Spices, ground cumin | 2 | teaspoons | Ground coriander | 1 | teaspoon | turmeric, ground | 1 | teaspoon | cayenne pepper, to taste | 3 | cups chopped or sliced | Tomato, chopped or grape tomatoes | 1 | medium (2-3/4" dia) (approx 3 per lb) | apple, Granny Smith, peeled, thinly sliced | 3 | cups | chickpeas (15oz can) | 3 | cups | Cauliflower, coarsely chopped | 2 | tablespoons | lemon juice, bottled | 0.5 | cups, packed | raisins | 0.5 | cups | coconut flakes, unsweetened | 1 | cup (8 fl oz) | non-fat plain yogurt |
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Steps
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Sequence
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Step
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| | 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). |
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