This recipe is from Suppers Shalom, which shares healthy recipes for the Jewish holidays.
Ingredients
1
cauliflower (broken into bite sized florets) 1
sweet yellow onion (diced) 3 tablespoons
olive oil 4 cloves
garlic (minced) 4
medium carrots (peeled and cut into 1-inch rounds) 3
medium tomatoes (quartered) 1 bunch
asparagus (cut into bite-sized pieces) 1 bunch
Swiss chard (washed and torn into bite-sized pieces) 1
lime (juiced) 1 can
garbanzo beans (15 oz) 1 can
coconut milk (13 oz) 1 can
diced tomatoes (14.5 oz)Yields:
Instructions
In a large skillet heat olive oil, add diced onion and garlic and cook over medium heat until tender. Add sliced carrots and cook for a few minutes until slightly tender. Add quartered tomatoes and then cover.
In a separate deep pot add coconut milk and canned diced tomatoes. Add cauliflower florets to this broth and cook for a few minutes until slightly soft. Add the sauted vegetables, garbanzo beans and spices. Cover and simmer for a few minutes. Add torn Swiss chard leaves, stir and cover. The leaves will wilt quickly.
To finish add lime juice and garnish with cilantro. (Recipe #750)