Ingredients

Sauce:

• 1 can (14 oz) coconut milk
• 1 cup water
• 2 – 3 t ground turmeric
• 1 – 2 t ground cumin
• Optional crushed red pepper flakes

Add-ins:

• Veggies and proteins of all sorts – potatoes, garbanzo beans, green beans, peas, carrot, etc

Favors:

• Oil
• Garlic
• Onion
• More turmeric
• More cumin
• Optional curry leaves
• Optional mustard seeds

Steps

Sauce:

1. If using shredded coconut, put in a blender with the water. Blend until smooth. Strain out little particles left from the shredded coconut.
2. If using coconut milk, in a wet measuring cup, mix coconut milk and water until smooth.
3. 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.

For potatoes:

1. Cut into inch chunks.
2. Add in to medium saucepan.
3. Add water until fully covering potatoes.
4. 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.
5. Spoon out the potatoes into a bowl and set aside.

For garbanzo beans:

1. If you have a can of garbanzo beans, you can just drain out the aquafaba and rinse.
2. 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.
3. 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.
4. 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.

Blooming spices:

1. Prepare garlic and onions by pressing or mincing.
2. Heat large pan on medium/low heat with a small amount of oil.
3. Add onions and garlic.
4. Cook until onions are transparent and aromatic.
5. Add turmeric, cumin, optional curry leaves, and mustard seeds.
6. Cook until spices are aromatic. About 5 minutes.
7. Add veggies and add-ins.
8. Pour in sauce
9. Cook down for 10 – 15 minutes, or until desired consistency..

This recipe is from Jeliy at https://jeliysveggies.wordpress.com/