1 ounce fresh galangal or ginger (2 thumb-size pieces), peeled and thinly sliced
1/3 cup chopped onion
1 small red chile pepper, minced
3 cups vegetable stock
4 medium bay leaves
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 tablespoon ground cumin
1 teaspoon cumin seed
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 tablespoon soy sauce (use wheat-free for gluten-free diets)
4 whole cardamom pods (Thai cardamom, or green cardamom)
12 cups cauliflower florets
2 cups cubed pumpkin (1-inch cubes)
1 large carrot, sliced
1 1/2 to 2 cups cooked or canned chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1/4 to 1/3 can coconut milk
Sea salt, to taste
2 medium green onions, sliced
1/4 to 1/2 cup fresh coriander or basil
Steps to Make It
Gather the ingredients.
Heat a deep, medium-size pot over high heat. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. Stir-fry 1 to 2 minutes.
Add stock plus bay leaves, turmeric, ground cardamom, cumin, cumin seed, ground coriander, cloves, and soy.
For the whole cardamoms, use the flat side of a wide knife to smash them open (put pod the under the flat side of the knife, and come down hard on it with your fist). Then add both the shell and seeds to the curry pot.
Add cauliflower, pumpkin, carrot, and chickpeas. Bring to a boil, then reduce heat to medium until you get a good simmer going. Cover, and simmer 10 to 15 minutes, or until everything is cooked to your liking.
Add cherry tomato halves, and simmer another 5 minutes, or until soft.
Reduce heat to low, and add 1/4 can coconut milk. Taste-test for flavor and saltiness, Start by adding 1 tablespoon soy sauce. If more is needed, add sea salt, taste-testing until the desired flavor is reached. If too spicy, add more coconut milk. Remove cardamom pods.
Top with sliced green onion and chopped fresh coriander or basil. Serve with Thai jasmine rice and enjoy.
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