Ingredients
1 medium onion, chopped
1 large clove of garlic, smashed
2 T olive oil
2 carrots, slivered
2 cups peeled and cubed acorn squash
1 cup fresh cauliflower flowerettes (pull apart by hand into small flowerettes, rather than “cut”)
1 cup vegetable stock
1 cup canned chopped tomatoes (do not drain)
1/2 cup golden raisins
1/2 cup canned (drained) chic peas
4 oz. canned coconut milk
1/4 t. each salt and pepper
1/2 t. curry powder
1/4 t. tumeric powder
1/4 t. coriander powder
1/4 t. cumin seed
1 t. sugar
1/4 c. shredded coconut
Preparation
In large stock pot, saute onion,garlic and carrots in olive oil 3 minutes, then add rest of ingredients and cover, reduce to simmer for 40 minutes.
Just before serving, garnish with 1/4 c. shredded coconut.
