1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 tablespoons garam masala or curry powder
1/2 teaspoon of cayenne pepper (or however spicy you like it)

1 tablespoon coconut oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 knob ginger, grated

1 large zucchini, roughly chopped
1 large tomato, roughly chopped
1 cup of cauliflower florets
1/2 red bell pepper
1/2 green bell pepper
1 cup of raw cashews, pulverized either in a blender or food processor
1 can of full-fat coconut milk
2 cups water

1 can of drained chickpeas
1 cup of baby spinach
1 cup of broccoli florets, roughly chopped
Sea salt to taste

For garnish: crushed raw cashews, fresh herbs like cilantro or basil 


Heat heavy bottomed deep pot or dutch oven. Add coconut oil, let melt. Add all the spices and on a low medium heat, fry the spices, stirring so not to burn. When fragrant, after about 3 minutes, add chopped garlic, onion and grated ginger. Lower heat and sweat the onion spice mixture until soft. Add chickpeas and vegetables and coat well with spice mixture. Add water and cashew mixture. Mix well and bring to a boil. Lower heat to a simmer and cover for about 20 minutes until vegetables are soft. Add coconut milk, spinach and broccoli. Mix well and remove from heat. Season with salt as you like. Serve hot with white rice!

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