Hot Coconut Vegetable Curry - cooking recipe

Ingredients

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

Preparation

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