- 2 small sweet potatoes, (adjust for the size you have)
- 2 small russet potatoes, (adjust for the size you have)
- 1 large stem broccoli, (stems sliced and cut into bite-sized pieces)
- 2 tablespoons coconut oil
- 1 medium sweet onion, thinly sliced
- 1 jalapeno, sliced
- 4 cloves garlic, thinly sliced
- 1 medium zucchini, thinly sliced
- 1/2 cup asparagus, cut into 1 inch slices
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 can diced tomatoes, un-drained
- 1 can full-fat coconut milk
- 1/2 cup green (English) peas
- *** I added about 8 ounces of thawed Tempeh Chunks during the last 15 minutes of cooking time!
Peel and chop the all of the potatoes. Fill a large pan with water, bring it to a boil and cook the potatoes for about 10 minutes.
While they cook finely slice the onion, garlic and zucchini. De-seed the jalapeno and slice. Add the onion, garlic and jalapeno to a large skillet/pan with the coconut oil. Cook for about 4-5 minutes, stirring to avoid browning.
Add the zucchini and cook another 2-3 minutes.
Add the cumin, cinnamon, turmeric, ginger, chili powder and vegetable stock to the onion mixture. Stir well. Add the chopped tomatoes and coconut milk.
Add the broccoli to the boiling potatoes and cook few a few minutes.
Drain the potatoes/broccoli mixture and add to the vegetables in the skillet/pan.
Reduce the curry to a low-medium heat and cook about 15 minutes until it's thick and the flavors marry. During the last 5 minutes of this cooking time add the peas.
Stir well, give one final taste to see if it needs any salt or extra seasoning.