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Hot Coconut Vegetable Curry

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
12 cup peas
1 bunch cilantro, washed and chopped
2 tablespoons unsweetened coconut
1 lemon, sliced


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.

Source: www.food.com