Moroccan my Tuesday

Well, I really shouldn't have cooked tonight. I have plenty of leftovers in the fridge and dishes everywhere thanks to a clogged sink drain (sorry to be gross). But these days nothing makes me happier than curried something on top of a bed of basmati rice. So, I took some random things from the fridge and pantry, threw them in a soup pot and went crazy with some spices. Let's call it Moroccan.

The rest of my evening will probably be spent reading, trying to drain my kitchen sink, and perusing Netflix. There is some gold on instant right now! Watched Untamed Heart last night, which is a prime 80s flick if you haven't seen it. Makes you experience that strange feeling of being drawn towards Christian Slater's brooding, mysterious ways... and then you remember that he's freaking creepy.

Hope you're all having a wonderful evening! If you know how to unclog a drain without buying Drano come on over!

Moroccan Stew
Serves 4-5

Ingredients:
1 tablespoon olive oil
1 large onion, diced
3 fresh garlic cloves, minced
2 tablespoons green chiles, chopped (mine were canned)
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon curry powder
1 cup puréed tomatoes (canned or fresh)
1/2 cup pumpkin purée (canned of fresh)
2/3 cup vegetable broth
2/3 cup light coconut milk
2 cups cauliflower florets
1 cup potatoes, boiled and chopped
1 15oz can chick peas
Fresh cilantro
Basmati rice (I recommend two cups dry rice)

Get your rice goin' and your potatoes boilin'

In a large stock pot heat olive oil over medium heat. Add onion, cook until soft and clear, about 8 minutes. Add garlic and spices, cook for another 2-3 minutes. Add tomatoes and pumpkin. Cook for 5-10 minutes. Add broth and coconut milk. Lower heat to a mild simmer and cook for approximately 10 minutes. Add cauliflower, potatoes, and chick peas. Cover and cook for 15 minutes.

Serve over rice and garnish with chopped, fresh cilantro.

This was my first time eating cauliflower! Kinda smelly, but not bad!