Hot Coconut Vegetable Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons ginger , minced

1 (350 g) package firm tofu , cubed

1 lemon , sliced

1 teaspoon cayenne pepper

2 small potatoes , cubed

2 tablespoons unsweetened coconut

1 onion , diced

3 tablespoons curry powder

1 tablespoon cumin seed

2 cups water or broth

1 teaspoon ground coriander

1 (14 ounce) can coconut milk

1 (15 ounce) can chickpeas

1 sweet potato , cubed

1 bunch cilantro , washed and chopped

2 cups cauliflower florets

1 carrot , diced

3 garlic cloves , minced

1/2 cup peas

1 tablespoon canola oil

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