I’ve been craving lightly stewed veggies lately and since I’m a lover of Indian flavors, this dish has really been hitting the spot. It’s a great option for a cooked Summertime meal, as it’s light on labor and simple to make.
As far as the spices go, the below guidelines are a conservative guess of how much should be used, taste and adjust as needed. You may also want to modify by adding pastured chicken to this dish, or serve with a side of this simple fragrant lamb >
2 Tbsp pastured butter or Ghee
2 Medium onions chopped
1 Tsp Coriander
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Cardamom
1 Tsp Fresh ground black pepper
1 Tsp Fresh Himalayan Sea Salt
1/2 Tsp Cinnamon
2 Tbsp ground ginger
10 Cloves ground garlic
2 13.5 oz Cans Organic Coconut milk (Not Low Fat!)
A bunch of veggies! Get these, or play with it and use your fave variation:
1 Large Daikon 1/3″ slices
3 Young potatoes 1/4″ slices (Or omit and add another daikon or turnip)
2 Large carrots 1/4″ slices
3 Medium sweet potatoes of any variety 1/4″ slices
1 Medium turnip
1 Medium red pepper (I didn’t use one, but Amanda did – tasty either way)
1 1/2 Cups cooked chickpeas (Preferably dry, soaked and cooked. If you’re in a bind and really want to add chickpeas canned will do. I did not add any and it was just as good!)
1/2 cup of raw cashews and/ or slivered almonds
1/2 Cup chopped cilantro to garnish
Gently heat the butter until melted, sauté onions with salt for 5 minutes on medium heat. Grind spices with mortar and pestle, add to pot and sauté for a couple minutes, stirring frequently on low heat. Add 1/2 can of coconut milk, ginger and garlic. Simmer down on low heat for another 5 – 8 minutes, until the mixture thickens.
Add remaining coconut milk, chopped veggies, and optional chopped chicken (thighs are best). No need to peel any of the veggies! Just give them a good scrub. Chop with a mandoline for speed. Cook about 30 minutes, add nuts at the very end. Stir in and let set for about 10 minutes before serving. Top with chopped cilantro.
Serve with any or all of the following condiments: chutney, pickled veggies, variation of the green sauce or Raita (mint yogurt sauce). Namaste.
If you don’t have any authentic chutney, and want to apply Body Ecology principles to this dish, top with some pickled veggies. I’m a lover of condiments, so I dressed it up with both green sauce and sauerkraut. A taste sensation!