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Servings: 4-5

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Ingredients:

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• 4 medium potatoes diced into medium sized cubes and half boil

• 500 grams of leeks minced, discard the green leaves

• 4 large garlic cloves mashed

• 1 tsp fresh ginger minced

• 1/2 cup frozen peas

• 1/2 cup fresh baby spinach washed and  roughly chopped

• 5-6 curry leaves if available, dried leaves can also be used

• 4 tsp vegetable broth powder

• 3 tsp mild curry powder

• 1 tsp cumin

• 1/2 tsp cinnamon

• 1/2 tsp ground coriander

• 1/4 tsp paprika

• 1/4 tsp chilli powder

• 1/4 tsp black pepper

• 1 cup oven roasted cashew nuts, roughly chopped

• 2 tbsp coconut oil

• 1 cup coconut milk

• 1 cup water

 

Directions:

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1. In a large deep pot, melt the coconut oil, then add the garlic and stir.

2. Add the leeks and stir for 3-4 minutes or until they wilt.

3. Add the ginger and stir.

4. Add the potatoes and stir for another 3-4 minutes.

5. Add all the spices and vegetable broth powder and stir for a few minutes.

6. Add the coconut milk and water and stir.

7. Add the spinach and the peas and stir.

8. Let the pot boil for another 10-15 minutes. 

9. Add water as needed.

10. Serve with brown rice and the oven roasted cashew nuts. 
     

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