Curry. The foundation of so many cultures, and the best combination of spices that I think I have ever tasted. No matter what your spice preference you can adapt your curry to suit your unique needs. Me? I’m partial to one that has a little less heat, but tons of flavour.

Makes 4 servings.
1large onion chopped
4 cloves crushed garlic
1 tsp grated ginger
3 tbsps butter
2 tsps cumin seed
1 tsp curry powder
1 tsp chili powder
2 tsps paprika
1 tbsp lemon juice
1 14 oz can diced plum tomatoes
1 can of chick peas drained
1/2 tsp salt

Saute onion, garlic and ginger in the butter. Add the spices and lemon juice and fry for 1 or 2 minutes till fragrant, stiring constantly. Add the tomatoes and chick peas. Cook for 30 minutes over a medium heat.  Serve over cauliflower rice. Top with a dollop of plain yogurt and a sprinkling of sliced green onions.  Can be made in the slow cooker, simply load all ingredients in the cooker and cook on high for 4 hours.

Recipe: Theresa Rollet-McWilliams
Recipe adapted from “The Complete Vegetarian Cookbook” By Chris Hardisty.






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