Ingredients :
1 medium size Onion chopped
1/2 inch grated Ginger
4 to 5 grated cloves of Garlic
1 medium size tomato
1 Tablespoon roasted Chickpea ( garbanzo bean) powder
Himalayan Pink Salt to taste
1 small Potato
One medium Carrot
Half cup chopped green beans
2 florets Cauliflower
300 ml Coconut Milk ( Fresh if possible )
1 teaspoon dry Coriander powder
Madras Curry Powder ( Optional)
OR
1.5 teaspoon Curry powder
Method :
Fry the onions in one tablespoon oil. After few minutes, add ginger and garlic. After the fragrance rises, add the chopped veggies and sautee for a few minutes. Add the chopped tomato and keep stirring . Add a tablespoon of roasted chickpea ( garbanzo bean) powder then add the salt, turmeric and coriander powder and keep stirring for a few more minutes. Finally, add the coconut milk till it starts boiling and keep stirring till the veggies are well cooked. Add water to dilute if needed.
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