Fall Curry

Fall Curry
3 teaspoons coconut oil
2 cup bite sized diced peeled sweet potato
1/2-3/4 head cauliflower, cut into florets
1/2 cup thinly sliced yellow onion
4 teaspoons curry powder
1 1/2 cup organic vegetable broth (or 1 1/2 c water with 1 t veg broth powder
3/4 t sea salt
3 c chickpeas (or 2 cans rinsed & drained
1 large can crushed tomatoes (or pulse fresh ones in a blender)
1/4-1/2 c chopped cilantro

Heat oil in a large pan over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro. We served with quinoa as prepared below:

1 c quinoa soaked for a few hours and drained and rinsed well (or just rinse really well)
2 c filtered water
1 t veg broth powder
Bring water to a boil and add quinoa and broth powder. Cook 20-25 minutes or until water is mostly gone.