This recipe doesn’t have many measurements. You can add anything that you want to it and in any quantity that you prefer.

Ingredients

Sauce:

• 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

Add-ins:

• Veggies and proteins of all sorts – potatoes, garbanzo beans, green beans, peas, carrot – anything hearty but leafy greens can be added later

Favors:

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

Special tools

• Bender and strainer if using shredded coconut
• Wet measuring cup
• Cutting board and a large knife
• Large pan

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:

For potatoes:

1. Cut into about inch chunks.
2. Spread out in a large saucepan.
3. Add water until about halfway up the potatoes.
4. Cook on medium heat until the potatoes are nice and soft. If all the water has dried up, you can add more.
5. 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.
6. 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 juice it is packed in.
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 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.
4. 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.

Blooming spices:

1. Prepare garlic and onions by cutting them to the desired size.
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 squishy.
5. Add turmeric, cumin, and optional curry leaves and mustard seeds.
6. If looks dry, you can add a little more oil.
7. Cook until spices are aromatic and covered in oil. About 5 – 10 minutes.
8. Add veggies and mix until covered in spices.
9. Pour in sauce
10. Cook down to a thick consistency.

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