2 summer squash, roughly chopped

1 large juicy tomato, roughly chopped

1/2 jalapeño, seeded and minced

1/2 cup peas or corn kernels

Handful of spinach or any leafy green

1 yellow onion, minced

2 garlic cloves, minced

2 knobs of ginger, peeled and grated

1 tablespoon garam masala or curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin seeds

1 can full fat coconut milk

Juice and zest of 1/2 lime

Tablespoon of coconut sugar

Sea salt to taste

1 tablespoon coconut oil

Handful of cilantro or basil or both!

Heat a large pot over med/high heat and add cumin seeds to lightly toast. Once fragrant (after a couple of minutes), lower heat and add coconut oil. When the seeds begin to sizzle, add minced onion, garlic, and ginger. Lightly sauté on medium low heat for two minutes. Add garam masala, turmeric and jalapeño. Sauté for another two minutes- you may need to add a little water so the mixture doesn’t burn.

Add summer squash, tomato, or whatever veggies you’re using. Again, add a little water (up to 1/4 cup) to help cook down. Cover and let steam for about 3-5 minutes so veggies are lightly cooked but still have a bit of bite! Add coconut milk and coconut sugar.

Taste and season with sea salt to your liking. Turn off heat and add peas, spinach, lime juice and zest and mix well. Serve with basmati or jasmine rice and a sprinkle of fresh herbs.