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Ingredients

• 3 tablespoons light olive oil or vegetable oil
• 1 1/2-2 teaspoons gluten-free curry powder or paste
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper, or more, to taste
• 1 medium sweet or yellow onion, peeled, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup cauliflower florets, chopped
• 2 granny smith apples, peeled, cored and diced
• 1 sweet potato, peeled and diced
• 2 cups thinly shredded cabbage
• 1 quart vegetable broth
• 1 14-oz. can diced fire roasted tomatoes with juice
• 1 14-oz. can chick peas, drained
• sea salt, to taste
• 1 14-oz. can coconut milk, stirred
• juice from 1 lime or a teaspoon of organic brown rice vinegar
• 1 teaspoon organic brown sugar, or agave nectar, to taste
• Thin apple slices or shredded apple, for garnish

Description

This Delectable Post-modern Version Of Mulligatawny Is Made With A Vegetable Broth Base And Coconut Milk. The Chick Peas Give It A Boost Of Protein; The Apple Gives It A Sweet-tart Kick.

Group Recipes