This recipe doesn’t have many measurements. You can add anything that you want to it and in any quantity that you prefer.
- Coconut milk or shredded coconut
- Half as much water as coconut milk if using coconut milk 3/4 as much water if using shredded coconut
- Ground turmeric
- Ground cumin
- Optional crushed red pepper flakes if want spice
- Veggies and proteins of all sorts – potatoes, garbanzo beans, green beans, peas, carrot – anything hearty but leafy greens can be added later
- More turmeric
- More cumin
- Optional curry leaves
- Optional mustard seeds
- Bender and strainer if using shredded coconut
- Wet measuring cup
- Cutting board and a large knife
- Large pan
- 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.
- Cut into about inch chunks.
- Spread out in a large saucepan.
- Add water until about halfway up the potatoes.
- Cook on medium heat until the potatoes are nice and soft. If all the water has dried up, you can add more.
- All the water should have evaporated by the time the potatoes are cooked but if there is still some, you can drain it out of the pan.
- 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 juice it is packed in.
- 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 the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 to 2 hours.
- You can also cook them in a pressure cooker (like an Instant Pot). Add 6 cups of water and 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.
Set all chopped veggies aside.
- Prepare garlic and onions by cutting them to the desired size.
- Heat large pan on medium/low heat with a small amount of oil.
- Add onions and garlic.
- Cook until onions are transparent and squishy.
- Add turmeric, cumin, and optional curry leaves and mustard seeds.
- If looks dry, you can add a little more oil.
- Cook until spices are aromatic and covered in oil. About 5 – 10 minutes.
- Add veggies and mix until covered in spices.
- Pour in sauce
- Cook down to a thick consistency.
This recipe is from Angelica at https://jeliysveggies.wordpress.com/