I made a delicious meal using a recipe that I found online and of course I added my own tadka. .
~1 tbsp fennel seeds
~1 tbsp cumin seeds ~1 tsp cinnamon powder ~1 tsp turmeric powder ~1 tbsp finely chopped red chillis ~1 cup chopped onions ~1 tbsp chopped ginger ~1 tbsp chopped garlic ~1 cup chopped sweet potato ~1 cup chopped carrots ~1 cup broccoli florets ~1 cup washed and chopped spinach (or any other seasonal greens) ~2 cups of soaked overnight and cooked chickpeas (cook in a pressure cooker with ginger and garlic)
~400 ml of coconut milk .
Roast the fennel and cumin seeds in oil. Once it’s cooked, add the cinnamon powder and turmeric powder, stir for a bit and add the red chilli/jalapeños, ginger and garlic and cook for about 2 minutes. Add the sweet potatoes, coat well and let it cook with a lid on top for 8-10 minutes. Add 1 cup of water so that it doesn’t stick to the bottom and keep stirring. Add the carrots and broccoli and let it cook for another 5 minutes (add water if needed). Add the chickpeas and coconut milk, the original recipe said it should be a brothy consistency but I added less coconut milk and it tastes great with quinoa, rice or even on toast! .
I wasn’t sure how it would taste because it didn’t look that appetising but my family enjoyed it and I turned out to be a well balanced, wholesome and delicious meal.