- 1 can (14 oz) coconut milk
- 1 cup water
- 2 – 3 t ground turmeric
- 1 – 2 t ground cumin
- Optional crushed red pepper flakes
- Veggies and proteins of all sorts – potatoes, garbanzo beans, green beans, peas, carrot, etc
- More turmeric
- More cumin
- Optional curry leaves
- Optional mustard seeds
- If using shredded coconut, put in a blender with the water. Blend until smooth. Strain out little particles left from the shredded coconut.
- If using coconut milk, in a wet measuring cup, mix coconut milk and water until smooth.
- Add turmeric, cumin, and optional crushed red pepper flakes. The milk should turn into a nice orange-yellow colour.
Add-ins: All add-ins are optional, any tasty veggies work great.
- Cut into inch chunks.
- Add in to medium saucepan.
- Add water until fully covering potatoes.
- Cook on medium heat until the potatoes are nice and soft. If all the water level has gone below the potatoes, you can add more until fully covering.
- Spoon out the potatoes into a bowl and set aside.
For garbanzo beans:
- If you have a can of garbanzo beans, you can just drain out the aquafaba and rinse.
- If you have dried garbanzo beans, you should soak them overnight in a bowl of water. They will expand so make sure to give them enough water.
- Add them to a large pot, cover with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach desired tenderness, about 1 hour.
- You can also cook them in a pressure cooker (like an Instant Pot). Add 6 cups of water to 1 pound of garbanzos to the bowl of the pressure cooker. Cook on high pressure for 10-12 minutes if they have soaked or for 50 minutes if still hard. Then naturally release for 10 more minutes.
Any and all tasty veggies desired, chopped to bite sized pieces.
- Prepare garlic and onions by pressing or mincing.
- Heat large pan on medium/low heat with a small amount of oil.
- Add onions and garlic.
- Cook until onions are transparent and aromatic.
- Add turmeric, cumin, optional curry leaves, and mustard seeds.
- Cook until spices are aromatic. About 5 minutes.
- Add veggies and add-ins.
- Pour in sauce
- Cook down for 10 – 15 minutes, or until desired consistency..
This recipe is from Jeliy at https://jeliysveggies.wordpress.com/