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serves 4

3 Tbsp. coconut oil
2 cups 1 1/2 inch cubes of butternut squashed
4 cups 1 1/2 inch cubes of eggplant (weather to remove the skin or not is your preference.)
8 oz. baby bella mushrooms, cleaned & cut in 1/2
1 medium onion, chopped
1/2 tsp. cardamom seeds
2 tsp. garam marsala
1/2 tsp. ground cumin
1 tsp. turmeric
14 oz. can of fire roasted chopped tomatoes
2 Tbsp. tomato paste
1 red chili, or use as much as your palate prefers (optional)
1 cup coconut milk
3 cups low sodium vegetable broth (store bought or homemade)
1/4 cup loose chopped cilantro

In a dutch oven or large pot, melt the coconut oil on low heat. Add the spices to the coconut oil & cook just until you start to smell the spices release their aroma. Be careful not to burn them. Add the veggies except for the tomatoes. Sauté them for about 5 minutes.

To the pot add the tomatoes & stock. Take about 1/4 cup of the broth from the pot & put in the tomato paste. Stir until the paste is incorporated into the liquid. Add it to the veggies & stir. Cook for about 30 minutes. About 20 minutes into cooking add the coconut milk & cook for another 10 minutes.

To serve add fresh red chili, chopped cashews, a dollop of yogurt & some cilantro.

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