Description
A vegetable dish with bold, complex flavors from an array of spices, many of which contain powerful health benefits.
Ingredients
Scale
Coconut/Almond Sauce
- 12 almonds, soaked for 4 hours or overnight in the refrigerator
- ½ cup shredded coconut
- 1 chili pepper, jalapeno or Serrano, remove seeds if you don’t like hot spice
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- ½ teaspoon fennel seeds
- 2 inches ginger root
Tadka
- 1 tablespoon coconut oil
- 1 tablespoon butter or ghee or coconut oil
- 1 bay leaf
- 3 curry leaves (optional)
- 1 small cinnamon stick
- 1 teaspoon cumin seed
- ½ teaspoon fennel seeds
Vegetables
Instructions
Coconut/Almond Sauce
- Drain and rinse almonds.
- Blend the coconut, chili pepper, almonds, cumin seeds, sesame seeds, fennel seeds and ginger root with 2 cups of water until smooth
Tadka
- Heat coconut oil and butter in a large sauté pan until very hot.
- Add bay leaf, curry leaves (if using) cinnamon stick, cumin seeds and fennel seeds. Cook 30 seconds until seeds begin to brown.
Vegetables
- Add onion, sauté 2 minutes until they begin to soften
- Add half the tomatoes, potatoes, turmeric, curry and salt. Stir to coat vegetables with spices.
- Add coconut sauce, bring to a simmer.
- Add cauliflower and the rest of the tomatoes. Cover and simmer until potatoes are tender, about 20 minutes.
- Add peas and stir. Cook 1 minute more.
- Top with chopped cilantro
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Vegetable
- Cuisine: Indian, Healthy, Vegan, Paleo