4 cups mushrooms, halved (I used half crimini and half shiitake)
4 cups cauliflower, chopped (around ½ of a large bunch)
2 yams, chopped
1 small eggplant, chopped
1 zucchini, chopped
1 bell pepper, de-seeded and chopped
1 small onion, chopped finely
1 clove garlic, minced
1 celery stalk, chopped finely
1 small jalapeño, minced (de-seeded for less heat)
¼ cup fresh cilantro and/or parsley, chopped finely
2 tablespoons coconut oil
1 tablespoon apple cider vinegar
Sea salt and black pepper to taste (may not need any unless you used low sodium broth)
Optional: 2-4 cups water to thin it out
Optional: ⅛-1/4 teaspoon cayenne pepper for extra heat and cleansing
Optional: 1 19 oz can of chickpeas (around 2 cups)
Optional serving accompaniments: over a bed of brown rice or with a dollup of plain yogurt on top
DIRECTIONS:
Melt the coconut oil in a large pot over medium high heat on the stove. Once melted and warm (place a drop of water in and if it sizzles it is ready) add in the onion, garlic, carrot, celery and jalapeño and sautée for 4-5 minutes until very fragrant and everything is softened. This step really helps bring out the flavors, which is important in a vegetable soup that can get kind of bland. Add in the curry powder (and cayenne if using) and continue to sautée for a minute to help the spices really release their flavor. If anything starts to stick to the bottom during the sautéeing, add more coconut oil or water a tablespoon or two at a time. Now pour in the broth, coconut milk, vinegar and add in all the vegetables (except the fresh parsley and/or cilantro), plus the water as desired. Bring everything to a boil, cover and let simmer for 20 minutes, until all the vegetables are cooked through. Stir in the fresh herbs and serve hot.
Recipe by Love from the Land at https://www.lovefromtheland.com/curry-vegetable-stew/