This is not authentic! Nor is it particularly stunning to look at! But it's easy and tasty. And it's vegan + gluten-free if that floats your boat. This used up our remaining CSA haul of 1/2 a cabbage, 1/2 a cauliflower, yellow squash, onion and potatoes. You can really use any vegetables, and play around with the spices. Start a pot of brown rice when you start cooking this and it'll be done at the same time.
- In a large pot, put some vegetable oil and some mustard seeds & cumin seeds (if you're only using ground spices, start with the next step). Turn on the heat to medium and wait for the seeds to start popping.
- Add some chopped onion & saute until soft. Add minced garlic, and after a minute, add ground spices. I used hot curry powder, garam masala, turmeric & ground ginger. Ending up adding ground cumin at the end, so probably add that too! If you have fresh ginger, use that.
- Add a couple cups of water (or veg. broth would be good), and whatever vegetables you're using. Will summer squash be done before cubed potatoes? Yeah. But I just threw it all in together. It's fine. Though if you're using leafy greens, add them later.
- If needed, add more water to almost-cover (cabbage wilts down a lot, so keep that in mind) and simmer until vegetables are almost done. Taste for salt (if you used water & not broth, it will probably need a good amount).
- Add 1 can of chickpeas (drained & rinsed) and 1 can of coconut milk and simmer a few minutes more. I thickened with a little cornstarch, but that probably wasn't necessary as it gets thicker when it sits.
- Before serving, add some lime juice and chopped cilantro. Hot sauce? Probably.
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