Vegetable Curry

I LOVE Indian take out but sometimes it's wayyyyy to salty. This is my fav at home version that keeps the salt in check but packs a ton of flavor👌🏼 vegetarian, gluten free, vegan!

2 Tbs. olive oil

1/2 onion

1/2 bell pepper

3 cloves garlic

4 whole carrots, sliced into coins

3 celery stalks, chopped

1 cup long grain brown rice

1 cup cauliflower florets

1/4 cup apple cider vinegar

2- 15 oz cans chickpeas, drained

1- 15 oz can fire roasted tomatoes

2 Tbs. mild or spicy curry powder

30 oz water

Directions:

In a large soup pot add olive oil and all vegetables except the cauliflower. Sprinkle with 1/2 tsp. salt, 1 tsp. pepper, and 2 Tbs. curry powder. Sauté for 5-7 minutes. Add in 1/4 cup apple cider vinegar. Next add in rice, beans, tomatoes, cauliflower, and water. Mix to combine. Bring to a boil and simmer with top on until rice is tender. About 15 minutes. Top with light sour cream and feta!

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