Serve this vegetarian stew with plenty of basmati rice to soak up all the velvety sauce.
Sun Oven Chickpea and Cauliflower Curry
1 tablespoon vegetable oil
1 small onion, finely chopped
1 apple, peeled, cored, and diced
2 teaspoons minced fresh ginger
1/4 cup mild red curry paste*
1 sweet potato, peeled and cut into 1/2-inch chunks (about 2 cups)
2 cups cauliflower florets, broken into small pieces
2 1/2 cups previously solar cooked chickpeas**
1 (14-ounce) can petite diced tomatoes
1 (14-ounce) can vegetable broth
1/2 cup coconut milk (regular or lite)
salt and pepper to taste
1 1/2 cup (lightly packed) spinach leaves
Set Sun Oven out to preheat.
Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, apple, and ginger; cook, stirring often, until just softened, about 5 minutes. Stir in the curry paste. Add the sweet potato, chickpeas, tomatoes, and vegetable broth; stir to combine. Cover and transfer to the Sun Oven. Cook until the vegetables are soft, 1 1/2 to 2 hours. Stir in the coconut milk and spinach, replace lid and continue cooking until heated through, about 20 more minutes.
Makes 8 servings.
Note: If you use the double stacking pans, you can cook the rice and stew at the same time.
** Soak overnight after washing. Place in pot and cover with water +2”. Bake in Sun Oven for 2 hours. Can add quartered onion, carrot and celery stalk and bay leaf for extra flavor.