Electric Skillet Curry with Coconut Milk

2 tablespoons light  oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste , to taste
1 teaspoon cumin
1/2 teaspoon fennel seed
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded cone #4
2 large carrots, peeled, cone #3
1 large potato – gold, or purple or sweet, cone #3
2 apples - 1 tart, 1 sweet - cored, peeled and chopped Cone #2
1/4 cup golden raisins
1 14-oz. can chick peas , rinsed and drained
2 cups vegan broth, more if needed

To add in later:

1 cup light coconut milk , more if needed
A drizzle of maple syrup to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime or a teaspoon or rice vinegar , to taste
Chopped fresh cilantro, to taste

Pour the oil in the bottom of the Electric Oil Core Skillet (EOS),  Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on medium heat until clicking occurs cook until the vegetables and potato are tender.

Before serving, add in the coconut milk, a touch of maple syrup, seasoning and lime or vinegar. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add broth or coconut milk.

Cover and heat through an additional 15 minutes or so.

Serve spooned over rice.