Coriander Curry With Coconut Rice & Garlic Cashew Cream
RECIPE: <br><br> In a large pot slowly sautée a diced onion in coconut oil until sweet and translucent.<br> Meanwhile make a paste by grinding cumin, coriander and fennel seeds.<br> Use a hand blender to mix spices with garlic, ginger, fresh coriander stems and roots, and enough melted coco oil to blend to a paste. <br> Add paste to your onions, add veggies of choice. <br><br> 2 cups pumpkin <br> 1 small cauli<br> 1 broccoli <br> 1/2 cup peas <br> <br> Coat with paste. <br> Add 1 tin coconut milk<br> 1 tin tomatoes <br> A few cardamom pods to taste<br> 1/2 - 1 tbsp coconut sugar and water to your preference depending how thick or liquidy you'd like it. <br><br> Bring to boil, simmer until veg are almost done. <br> Add 1 can chickpeas (drained and rinsed) and cook a further 10 mins. <br> Season and devour!