1 small-sized broccoli, in florets and cut into smaller pieces if you prefer small chunks
3 medium-sized carrots, peeled and sliced
1 large potato, peeled and diced
200 grams of button mushrooms, sliced
400 grams of tomato sauce
500 ml of coconut milk
1 large onion
1 tablespoon of garlic flakes
3 tablespoons of curry powder, choose the flavor you prefer
1 tablespoon of turmeric
1 tablespoon of coriander, preferably fresh
1/2 tablespoon of cardamom
1 pinch of cinnamon
A few bay leaves
Coconut oil, salt, pepper, and ginger powder to taste
Chop the onion. Sauté it in a large pan with coconut oil. Heat should not be high to avoid churning the onion.
When the onion is translucent, add the ginger, then the garlic, the spices, and the coconut milk to the pan. Mix well.
After a few minutes, add the tomato sauce to your pan. Stir and let the mixture get heated for a few minutes. This allows the aroma blend.
Add the vegetables and stir. Add the bay leaves.
Keep on medium fire for at least 35 minutes or until the carrots and potatoes are cooked through.
Remove the bay leaves. Garnish with freshly chopped coriander. This can also be served with rice as a side.