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Aromatic Vegetable Curry

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main-dish dairy free low fat nut free vegetarian dinner caribbean


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3 russet potatoes , peeled and cut into ½-inch dice

1 butternut squash (about 2 pounds), cut into ½-inch dice

2 tablespoons best-quality curry powder

4 cups  Vegetable Broth  or  Basic Chicken Broth

4 whole cloves

1 can (15.5 ounces) chickpeas ( garbanzo beans), drained

2 cups cut green beans (1½-inch lengths)

1 small fennel bulb, trimmed and cut into ½-inch cubes

4 carrots , peeled, halved lengthwise, and cut into 1-inch lengths

½ cup coarsely chopped fresh cilantro

1 cinnamon stick (3 inches long)

1 cauliflower , trimmed and broken into small florets

2 tablespoons clover honey

2 tablespoons olive oil

2 tablespoons minced fresh ginger

1 large leek , white part only, well rinsed and diced

2 tablespoons chopped fresh mint , for garnish

2 tablespoons minced garlic

1 cup chopped onions

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