This is an “icebox” meal.. By that we mean that you use what you have left over in your fridge. We like to include potatoes, but it is not a necessity. Serves 4-6 1 tablespoons/30ml olive oil 1 yellow onion diced 4 cloves garlic minced 2 teaspoons/10ml garam masala (we make our own) 2 teaspoons/10ml ground turmeric 1 teaspoon/5ml chili powder 1/2 teaspoon/2ml paprika 1/2 teaspoon/2ml cumin 1/4 teaspoon/1ml cayenne pepper 1 large carrot chopped (optional) 2 stalks of celery, chopped 1 large bunch of kale or napa cabbage, chopped 4 large potatoes, peeled and cut into bite size pieces 2 tablespoons/30ml tomato paste 1 thumb sized piece of freshly grated ginger 3 cups cauliflower florets 1 cup vegetable broth 1 28 ounce/800g can diced tomatoes 1 15 ounce/425 can chickpeas, rinsed and drained 1/2 cup/125ml coconut milk 1 tablespoon/15ml fresh lemon juice Handful of parsley, chopped for garnish In a large pot on medium high heat add oil to a hot pan. Add the onion. Let i
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.