Garam masala is a genius spice. I love the aromas of this veggie butter 'chicken' dish. Im a sucker for flavour. I make sure all my meals are packed full of a rainbow of vegetables. Eat the rainbow feel like the rainbow. This recipe makes a significant portion of food that could feed 4-6 EASY. Top with fresh herbs, coconut yogurt and crunchy crushed nuts. YUM.
If you have a slow cooker its a great idea to let it simmer for a few hours, slow cooking will bring out all those yummy flavours!! You may wish to let it cook whilst at work, or overnight for a week of meal prep.
Serves: 4-6
Ingredients:
Spices:
4 tsp Garam masala
2 tsp Ginger
2 tsp Coriander
2 tsp Turmeric
2 tsp Cumin
2 tsp cardamom
2 tsp paprika
2 tsp sea salt
1 tsp of chilli or hot sauce *optional
1 onion
3 clove garlic
2 carrots
1 head broccoli
2 large zucchini
1 red bell pepper capsicum
1 can organic chopped tomatoes
Juice of 1 small lemon
3 tbs coconut oil
1 cups of water
1 can coconut milk
1-2 tbs of tapioca starch to thicken
To serve:
Unsweetened Coconut yogurt
Nuts and seeds
1 lemon sliced
Rice of choice or cauliflower rice
Method:
In a large frypan heat the coconut oil. Finely chop the onion and pan fry until tender, reduce the heat add chopped garlic and the dry spices and stir while cooking for a few minutes. We want the spices to become very fragrant and flavoursome!!
Add your veggies , 1 cup of water and 1 can of organic tomatoes and simmer. If you don’t have a large enough pan, you can use a large pot.
Cook on a medium heat for an hour. Toward the end of cooking, add your can of full-fat coconut milk and stir. If you wish to thicken, the sauce adds 1-2 tbsp of tapioca starch and stir till desired consistency.
Serve with rice, coconut yogurt, crushed nuts and a slice of lemon.
