Categories: Main Dishes

Ingredients

• 2 T olive oil
• 2 cups chopped onion
• 2 T each minced garlic, ginger and curry powder
• 3 russet potatoes, diced
• 4 carrots, peeled, halved lengthwise and diced
• 1 butternut squash, peeled, seeded and cubed
• 1 fennel bulb, cubed
• 1 medium-sized cauliflower, broken into small florets
• 2 cups green beans
• 4 cups veg broth
• 2 T honey
• 4 whole cloves
• 1 cinnamon stick
• 1 can chickpeas
• 1/2 cup chopped cilantro
• 2 T mint leaves

Directions

1. Heat oil in a large, heavy pot over low heat. Wilt the onions, stirring occasionally, about 10-15 minutes. Add the garlic and ginger to mellow for the last 3 minutes. Add the curry powder and cook, stirring for an additional 2 minutes.

2. Add the vegetables, broth, honey, cloves, and cinnamon stick. Bring to a boil, reduce the heat to med-low and simmer, uncovered until the vegetables are tender, about 10 minutes. Stir in the chickpeas and cook another 10 minutes.

3. Discard the cinnamon stick and cloves. Add the cilantro, sprinkle with chopped mint leaves and serve.

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