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Indian Chicken Cauliflower Curry

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The Skinny
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main-dish dairy free low fat thanksgiving dinner indian


This is a bit time-consuming but well worth it. The flavors are wonderful and I love to crunch on the coriander seeds. I did skip the okra (don't care for it much) and instead of lemon grass paste (the store didn't have it), I used chopped lemon grass. The cilantro adds a nice bit of "fresh". Highly recommend.
Deb Pang Davis   •  30 Oct   •  Report
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2 T curry powder

1 T cumin

1 T whole coriander seeds (crack a bit with a mortar and pestle, rolling pin or knife)

1 T paprika

1 t turmeric

1 t chili powder

1/2 t cinnamon

1 T salt

1 minced serrano chili pepper

2 T minced garlic

3-4 T fresh grated ginger (to taste)

3 cups chopped onion (about 2 medium)

1.5 pounds chopped boneless, skinless chicken thighs chopped into 1-inch pieces

2 cups chopped red bell pepper (one large or 2 small)

2 cups chopped green bell pepper (one large or 2 small)

2 cups chopped celery

4 cups butternut squash (one small) chopped into 1 inch cubes

6 cups chopped cauliflower (one small head)

5 cups frozen sliced okra (separated in half)

1 can (bout 2 cups) garbanzo beans

1 28 oz can of chopped tomatoes with juice

8 cups chicken broth

1 T lemon grass paste

1 T soy sauce

1 cup fresh chopped cilantro

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